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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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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. Ingredients:
2 cups diced peeled fresh tomatoes |
1 cup unsweetened raspberries, mashed |
3 tablespoons chopped green chilies |
2 tablespoons brown sugar |
2 tablespoons finely chopped onion |
2 tablespoons grated carrot |
2 tablespoons water |
1 tablespoon lemon juice |
1 tablespoon minced jalapeno pepper |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon chili powder |
tortilla chips |
Directions:
1. In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 2 hours. Serve with chips. Yield: 2-1/2 cups.
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