RASPBERRY SALSA
This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro to create a crowd pleasing topper for pork and other savory foods.
Provided by Karen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h10m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 8.3 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 0.8 g
RASPBERRY TOMATO SALSA
Inspired by a gift of gourmet salsa. Dianne Koskinen of Baraga, Michigan created her own delightful version that pairs fresh tomatoes and raspberries. "My husband, Craig, and our 3-year-old son, Jordan, especially enjoy this salsa with crunch tortilla chips," she explains. "And I like that it's a healthy snack for all of us."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 2 hours. Serve with chips.
Nutrition Facts : Calories 16 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY SALSA
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
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
TOMATO-CRANBERRY SALSA
Steps:
- Place cranberries and onion in a food processor. Pulse until coarsely chopped. Add tomato and jalapeno. Pulse 2 to 3 times in short bursts just to combine.
- Scrape mixture into a 2 1/2-quart souffle dish. Cover with a lid or microwave plastic wrap. Cook at 100 percent power in a high-power oven for 5 minutes. Prick plastic, if using, to release steam.
- Remove from oven and uncover. Stir in lemon juice, salt and cumin. Let stand until cool.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 5 grams
STRAWBERRY TOMATO SALSA
Here's a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. -Amy Hinkle, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving.
Nutrition Facts : Calories 41 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY SALSA
Provided by Molly O'Neill
Categories easy, quick, condiments, side dish
Time 15m
Yield One cup
Number Of Ingredients 7
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
RED PEPPER & TOMATO SALSA
This fresh and tasty salsa is perfect as a summery dip
Provided by Mary Cadogan
Categories Canapes, Side dish, Snack
Time 10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
TOMATO RASPBERRY SALSA
Don't let the unusual flavor combination discourage you from making this uniquely delicious berry salsa. Its sweet, yet spicy flavor turns ordinary roast pork loin, grilled chicken, or grilled fish into an exceptional meal.
Provided by Allrecipes Member
Time 1h15m
Yield 48
Number Of Ingredients 9
Steps:
- Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse tomatoes for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off tomatoes; core each tomato with a paring knife, removing the stem end and white center. Cut tomatoes in half crosswise; squeeze out and discard seeds. Cut tomatoes in chunks; place in a food processor in batches and process until finely chopped. (There will be about 3 cups of tomato pulp.)
- Wash 3 (1/2 pint) jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
- Combine tomatoes, onion, bell pepper, and jalapeno pepper in a large Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Stir in raspberries; simmer 5 minutes. Stir in SPLENDA® Granulated Sweetener, lime juice, vinegar, and salt; cook, stirring constantly for 1 minute, or until SPLENDA® Granulated Sweetener dissolves. LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
- Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Nutrition Facts : Calories 12.3 calories, Carbohydrate 2.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 41.5 mg, Sugar 1.4 g
FRESH RASPBERRY SALSA
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
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
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