Easy Homemade Raspberry Salsa Recipe
Easy homemade raspberry salsa recipe using fresh or frozen raspberries for a tart, sweet and delicious salsa dip that takes minutes to make.
Servings: 10
Calories: 19kcal
Ingredients
- 2 cups raspberries 12 ounces/350 grams frozen
- ¼ cup red onion finely diced
- 1-2 medium jalapenos finely diced with seeds and core removed
- 2 teaspoons coconut sugar
- ¼ cup lime juice
- ¼ cup cilantro finely chopped
- ¼ teaspoon ground cumin
Instructions
- Drain the raspberries in a mesh strainer if they have excess water or juice after thawing, If using fresh raspberries, mash a few before adding the rest of the ingredients.
- Add all the ingredients to a medium bowl and mix.
- Taste and adjust the seasonings.
Notes
- For quicker defrosting, add the bowl of frozen berries to another bowl or pan of warm water. Don't submerge or rinse them directly in water. This reduces their juices and flavor.
- The quickest way to defrost frozen berries is in the microwave for a few minutes on the defrost setting.
- Store leftover salsa in an airtight container or covered bowl for 3-4 days. Warm to room temperature and stir before serving.
- Makes about 2 ½ cups. Nutritional information based on ¼ cup servings.
Nutrition
Calories: 19kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 56mg | Fiber: 2g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 0.2mg