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Raspberry Salsa

Raspberry Salsa

Print Recipe
A little sweet, a little sour, a little spicy and a little crunchy – this salsa is a perfect accompaniment to pork, chicken, fish or beef. It’s also great over sliced fresh fruit or as accompaniment to a cheese tray. If you prepare and refrigerate the salsa in advance the jicama and apple will turn a pretty pink, from the raspberries.
Keyword & Sauces, Chutneys, Jams
Servings 8
Calories 40

Ingredients

  • 2 cups diced peeled jicama
  • 1 Pink Lady or other tart-sweet apple cored and diced
  • 1 medium jalapeno pepper seeded and finely chopped
  • 3 green onions sliced
  • 1/3 cup raspberry vinegar
  • 1 tablespoon grated fresh ginger
  • 1 12- ounce bag frozen raspberries

Instructions

  • In large bowl toss apple and jicama with vinegar.
  • Add all remaining ingredients and toss to blend.
  • Serve at once or cover and refrigerate until ready to serve.

Nutrition

Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 3mg | Fiber: 3g