Title: | Raspberry Salsa | Category: | Side Dishes | | Raspberry Salsa1 tablespoon olive oil 1 small onion, chopped 16 ounces frozen raspberries, unsweetened 3/4 cup packed brown sugar 1/4 teaspoon salt 1/4 teaspoon chili powder 1 (8 ounce) can crushed pineapple, drained well 1 (4 ounce) can chopped, green chiles, drained 5 sprigs cilantro, chopped 1/4 teaspoon grated lemon rind In a 3-quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt, chili powder and 2 tablespoons water; cook until berries are mushy. Remove from heat. Stir in pineapple and chiles; let cool. Refrigerate, covered. Before serving, mix in cilantro and lemon rind. Serve with crackers or as a side dish with poultry or pork.
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