Raspberry Salsa
Ingredients
- 3 cups raspberries, divided
- 2 cups cherry tomatoes, roughly chopped
- ¼ cup minced red onion
- 1 garlic clove, minced
- ½ cup chopped cilantro, leaves and tender stems
- 1 jalapeño, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon honey
Instructions
- Serves 6–8 Roughly chop 2½ cups of the raspberries and reserve the rest. Combine the chopped raspberries and the remaining ingredients in a medium bowl and stir to combine. Store in the refrigerator until you are ready to serve. Right before serving, stir the remaining ½ cup of raspberries into the salsa, leaving them whole. The salsa will keep in the refrigerator for up to 3 days. Edible Michiana original recipe
