<10g fat, <300cal/portion
CATERING, GRAB AND GO, PATIENT FEEDING, RETAIL
Recipe by: Washington Red Raspberry Commission
Offer a fresh, sweet-tart spin on salsa with this Raspberry Pineapple Salsa. Serve with scrambled eggs, tacos or taco salads, or spread on a sandwich.
Yield: ¼ cup (makes 3 quarts)
4 tablespoons garlic, minced
48 ounces IQF Whole and Broken/Crumbles Washington Red Raspberries
2 cups pineapple, canned, crushed in 100% juice, drained
2 cups white onion, chopped fine
1 1/3 cups cilantro, chopped
½ cup jalapeno pepper, seeds and stem removed, minced
½ cup freshly squeezed lime juice
1 tablespoon kosher salt
1 tablespoon ground cumin
1. Place all ingredients in a mixing bowl. Stir until well combined.
2. Pour into a clean, non-reactive container and cover.
3. Refrigerate for a minimum of 1-2 hours for flavors to blend.
4. Stir before serving to incorporate all the ingredients.
5. Serve ¼ cup portions.
CALORIES: 25 kcal
FAT: 0 g
SATURATED FAT: 0 g
CHOLESTEROL: 0 mg
SODIUM: 160 mg
CARBOHYDRATES: 6 g
FIBER: 2 g
PROTEIN: 1 g
VITAMIN A: 61 iu
VITAMIN C: 9 mg
CALCIUM: 13 mg
IRON: 0 mg
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