Raspberry Salsa

If you are looking for a fresh, new salsa to serve at your 4th of July BBQ, I have the perfect recipe for you!  This raspberry salsa is not only delicious and easy to make, but packed with nutrients.  Raspberries are at their best and most flavorful this time of year in Minnesota, so I am taking full advantage of that and enjoying them as much as I can.  This salsa is a little spicy, but if you prefer it to be less spicy, cut down on the amount of jalapeno, and remove the seeds before chopping.  This is wonderful served over grilled tofu or as a topping for tacos, or of course with organic corn tortilla chips!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 2 8 oz pkgs organic raspberries
• 2 small shallots, minced
• 1 jalapeno, minced
• 3 Tbsp chopped fresh mint
• 1/4 cup lime juice
• 1/4 tsp sea salt
• 1 clove organic garlic, minced
• 1 Tbsp maple syrup

Instructions

1. Mash the raspberries in a bowl with a fork.
2. Add all other remaining ingredients and mix well.
3. Serve!