Raspberry Salsa Recipes

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RASPBERRY SALSA



Raspberry Salsa image

This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro to create a crowd pleasing topper for pork and other savory foods.

Provided by Karen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h10m

Yield 20

Number Of Ingredients 7

2 cups fresh raspberries
¼ cup chopped sweet onion
3 teaspoons finely chopped jalapeno chile peppers
1 clove minced garlic
¼ cup chopped fresh cilantro
½ teaspoon white sugar
3 tablespoons fresh lime juice

Steps:

  • In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 0.8 g

RASPBERRY SALSA



Raspberry Salsa image

This salsa is a really nice change of pace from your ordinary salsa, and also makes a nice grilling sauce for chicken breasts and fish.

Provided by Julesong

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 10

3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed & drained
1/2 cup chopped roasted red pepper (from the jar is fine)
2 jalapenos, seeded and minced
2 tablespoons red onions, finely minced
1/4 cup seeded and crushed tomatoes
2 teaspoons fresh cilantro, minced
1 clove garlic, crushed
1/2 teaspoon dried ancho chile powder
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
1/8 teaspoon salt

Steps:

  • Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate the flavors, then remove and chill for at least 90 minutes.
  • Serve and enjoy!
  • Covered and refrigerated, this salsa should keep for about 7 days.

Nutrition Facts : Calories 46.6, Fat 0.6, SaturatedFat 0.1, Sodium 638.4, Carbohydrate 10.4, Fiber 4.5, Sugar 3.7, Protein 1.5

RASPBERRY SALSA



RASPBERRY SALSA image

Categories     Fruit     No-Cook     Quick & Easy

Number Of Ingredients 8

1 small bag frozen whole raspberries ( half chopped and half whole slightly mashed )
4 14 ounce cans petite diced tomatoes
1 bunch green onions chopped
1 4 ounce can diced green chilies
1 small can chopped jalapenos (drain juice and use as much or as little of the can as you like to get the desired amount of heat....I only use 1/4 of the can)
2 or 3 Tablespoons raspberry vinegar or you can use red wine vinegar
2 or 3 Tablespoons brown sugar
Mix all together and add salt to taste.

Steps:

  • Chill it overnight in the fridge and enjoy!

RASPBERRY TOMATO SALSA



Raspberry Tomato Salsa image

Inspired by a gift of gourmet salsa. Dianne Koskinen of Baraga, Michigan created her own delightful version that pairs fresh tomatoes and raspberries. "My husband, Craig, and our 3-year-old son, Jordan, especially enjoy this salsa with crunch tortilla chips," she explains. "And I like that it's a healthy snack for all of us."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 13

2 cups diced peeled fresh tomatoes
1 cup unsweetened raspberries, mashed
3 tablespoons chopped green chilies
2 tablespoons brown sugar
2 tablespoons finely chopped onion
2 tablespoons grated carrot
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon minced jalapeno pepper
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon chili powder
Tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 2 hours. Serve with chips.

Nutrition Facts : Calories 16 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

RASPBERRY SALSA



Raspberry Salsa image

Provided by Molly O'Neill

Categories     easy, quick, condiments, side dish

Time 15m

Yield One cup

Number Of Ingredients 7

1 cup fresh raspberries
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 teaspoons seeded and finely chopped jalapeno
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Coarsely chop half of the raspberries and toss them with the whole berries, mint, basil and jalapeno. Toss with the lemon juice, salt and pepper. Let stand no longer than 10 minutes before serving. Use on grilled chicken or pork.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 179 milligrams, Sugar 3 grams

CHICKEN WITH MANGO-RASPBERRY SALSA



Chicken with Mango-Raspberry Salsa image

The slight spice from the jalapeno pairs well with the sweet mango and raspberry salsa in this grilled chicken entree. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped peeled mango
1/3 cup chopped sweet onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon sugar
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup fresh raspberries

Steps:

  • For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour. , Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reaches 170°. Just before serving, gently fold raspberries into salsa. Serve with chicken.

Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

RASPBERRY CHICKEN SALSA TORTE



Raspberry Chicken Salsa Torte image

A great appetizer!

Provided by Kristin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, cut into strips
3 (10 inch) flour tortillas
2 cloves garlic, minced
1 (16 ounce) jar raspberry salsa
3 cups grated zucchini
3 cups shredded Monterey Jack cheese
¾ pound skinless, boneless chicken breast halves - cooked and shredded
½ cup sour cream

Steps:

  • In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray a 10 inch pie plate with cooking spray. Spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese. Place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla. Spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla. Top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.
  • Cover with foil, and bake in the preheated oven for 40 minutes. Remove cover, and bake for an additional 15 minutes. Let cool for 10 minutes. Cut into wedges, and serve with sour cream.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 31.7 g, Cholesterol 76.8 mg, Fat 19.6 g, Fiber 7.4 g, Protein 27.5 g, SaturatedFat 10.6 g, Sodium 402 mg, Sugar 2.2 g

CHICKEN WITH RASPBERRY SALSA



Chicken With Raspberry Salsa image

A Tyson recipe winner submitted by Tracy Gardner, Devils Lake, ND. I found it in a Tyson Cookbook and don't want to lose it. It is made from ingredients I always have in my pantry.

Provided by Oolala

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon paprika
2 tablespoons olive oil
1 (16 ounce) jar salsa, hot
1 (10 ounce) jar raspberry preserves

Steps:

  • In a shallow dish, mix together the flour, salt, pepper, cinnamon and paprika.
  • Coat the chicken pieces well with the mixture.
  • In a large frying pan, place oil over medium-high heat and add the chicken to cook about 5 minutes, turning once, until browned.
  • Mix the salsa and preserves together in a bowl to blend.
  • Add the salsa and preserves to the frying pan with the chicken; bring to a boil; reduce heat to low and simmer for 10 minutes or until a fork can be inserted into the chicken with ease.

Nutrition Facts : Calories 491.1, Fat 8.7, SaturatedFat 1.4, Cholesterol 68.4, Sodium 1138.1, Carbohydrate 72, Fiber 3.7, Sugar 40.2, Protein 31.2

COOKED RASPBERRY SAUCE



Cooked Raspberry Sauce image

Provided by Nick Malgieri

Categories     Sauce     Blender     Dessert     Raspberry     Spirit     Party

Number Of Ingredients 4

12 ounces individually quick-frozen raspberries, thawed
3 tablespoons sugar
1 teaspoon strained lemon juice
1 teaspoon Kirsch or Framboise (raspberry eau-de-vie)

Steps:

  • 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
  • 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
  • 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
  • 4 Stir in the lemon juice and Kirsch.
  • Serving
  • Pass the sauce in a sauceboat or bowl.
  • Storage
  • Keep the sauce covered and refrigerated before and after use.

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