Invincible Muffin » Recipes » Condiments & Salsas

Raspberry Salsa

(Chutneys, Relishes & Table Sauces!)

* I think you can get away with less than 2 cups frozen raspberries because frozen raspberries, especially when thawed, tend to collapse and occupy less volume.

Combine all the ingredients in a bowl and chill for 1 hour. I squish up the frozen raspberries first. (I've never used fresh.) This salsa should keep, covered & refrigerated, for about 7 days.

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