Raspberry salsa

This sweet and zesty snack is the perfect compliment to a heaping pile of blue corn chips, ideal for summer entertaining!

This sweet and zesty snack is the perfect compliment to a heaping pile of blue corn chips, ideal for summer entertaining!

Ingredients:

Zest of one lime

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1 ½ cups (375 mL) fresh local raspberries

2 tbsp (30 mL) fresh lime juice

¼ cup (60 mL) cilantro, finely chopped

4 green onions, sliced thinly

1 tsp (5 mL) red pepper flakes – can reduce to ½ tsp (2 mL)

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1 tbsp (15 mL) extra virgin olive oil or cold pressed canola oil

Method:

1) Rinse the raspberries, drain well and lay out on paper towels or a tea towel to dry. Divide in half.

2) Make the salsa: Toss together the zest, fresh lime juice, cilantro, green onion, red pepper flakes, and oil in a large bowl. Toss in the raspberries and gently mash about half so the salsa has half mashed and half whole.

3) Serve with purple corn chips or regular, sodium reduced.

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Makes 1 ½ cups (375 mL)

One serving = 2 tbsp (30 mL)

One serving contains – 19 calories, 1 g total fat, 0 g sat fat, 12 mg sodium, 2 g carbs, 1 g fibre, 0.7 g sugars, 0 g protein

Courtesy Mairlyn Smith, http://mairlynsmith.com