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2 cups fresh or unsweetened frozen raspberries, thawed & drained*
2 jalapeños, seeded and minced
2 Tablespoons minced red onion
2 Tablespoons minced fresh cilantro
2 Tablespoons red wine vinegar (raspberry vinegar is nice)
1/8 teaspoon salt
*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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