(Chutneys, Relishes & Table Sauces!)
- 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
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.