Raspberry Pineapple Salsa

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Serves 48 servings (¼ cup)


Garlic, fresh, minced 4 tablespoons
Raspberry puree or IQF, whole and broken/crumbles 48 ounces
Pineapple, canned, crushed in 100% juice, drained 2 cups
Onion, white, chopped fine 2 cups
Cilantro, chopped 1 ⅓ cups
Jalapeno pepper, seeds and stem removed, minced ½ cup
Lime, fresh, juiced ½ cup
Salt, Kosher 1 tablespoon
Cumin, ground 1 tablespoon


  1. Place all the ingredients in a mixing bowl.

  2. Stir the ingredients together so they are well combined.

  3. Pour into a clean, non-reactive container and cover.

  4. Refrigerate for a minimum of 1-2 hours for flavors to blend.

  5. Stir before serving to incorporate all the ingredients.

  6. Serve ¼ cup portions

 Serve with scrambled eggs, tacos, taco salad, or spread on a sandwich.


Crediting: 1/8 cup fruit

Nutrition Info

  • Calories: 25 kcal
  • Sodium: 160 mg
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 1 g
  • Calcium: 13 mg


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