Best Raspberry Tomato Salsa Recipes

FRESH RASPBERRY SALSA

Fresh Raspberry Salsa image

Make and share this Fresh Raspberry Salsa recipe from Food.com.

Provided by Punky Julster

Categories Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 cups fresh raspberries
1/4 cup sweet onion, chopped
3 teaspoons finely chopped jalapeno peppers, seeded and membrane removed
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon granulated sugar
3 tablespoons fresh lime juice

Steps:

In a medium bowl, mix together raspberries, sweet onion, jalapeno peppers, garlic, cilantro, sugar and lime juice.
Cover and chill in the refrigerator at least 1 hour before serving.

Nutrition Facts : Calories 57, Fat 0.6, Sodium 2.3, Carbohydrate 13.6, Fiber 5.7, Sugar 5.2, Protein 1.3

RASPBERRY SALSA

Raspberry Salsa image

Provided by Molly O'Neill

Categories easy, quick, condiments, side dish

Time 15m

Yield One cup

Number Of Ingredients 7

Ingredients

1 cup fresh raspberries
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 teaspoons seeded and finely chopped jalapeno
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Coarsely chop half of the raspberries and toss them with the whole berries, mint, basil and jalapeno. Toss with the lemon juice, salt and pepper. Let stand no longer than 10 minutes before serving. Use on grilled chicken or pork.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 3 grams

RASPBERRY SALSA

Raspberry Salsa image

This salsa is a really nice change of pace from your ordinary salsa, and also makes a nice grilling sauce for chicken breasts and fish.

Provided by Julesong

Categories Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 10

Ingredients

3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed & drained
1/2 cup chopped roasted red pepper (from the jar is fine)
2 jalapenos, seeded and minced
2 tablespoons red onions, finely minced
1/4 cup seeded and crushed tomatoes
2 teaspoons fresh cilantro, minced
1 clove garlic, crushed
1/2 teaspoon dried ancho chile powder
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
1/8 teaspoon salt

Steps:

Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate the flavors, then remove and chill for at least 90 minutes.
Serve and enjoy!
Covered and refrigerated, this salsa should keep for about 7 days.

Nutrition Facts : Calories 46.6, Fat 0.6, SaturatedFat 0.1, Sodium 638.4, Carbohydrate 10.4, Fiber 4.5, Sugar 3.7, Protein 1.5