Wow! Fresh raspberry season is here and it is one of my favorite berries & my husband's favorite berry of all time. We are so fortunate that we now have mature raspberry bushes in our backyard and can gather and enjoy lots of delicious raspberries day after day. I am now able to pick a whole bowl full every single day. It is such a wonderful thing.
As a result, I was brainstorming recipe ideas for raspberries when my husband suggested a raspberry salsa. I had never seen one before, so I decided to gather up a few ingredients and give it a go. I love the marriage of the raspberries and tomatoes and the lime juice gives it such a tangy flavor too.
To accompany the salsa I made some fresh tortillas with corn masa mix, salt and water. These triangles topped with the raspberry salsa make a great healthy snack or appetizer. We also had the discovery that since you leave the raspberries whole in this recipe, it tastes great as a salad or side dish. It may also be used to top grilled chicken or fish. I hope that you enjoy some of this salsa today and celebrate the bounty of summer!
Raspberry Pico de Gallo:
Makes about 2 cups salsa or salad
1 cup fresh raspberries
1 cup finely chopped grape tomatoes
1/4 cup finely chopped onion
1 large clove garlic, minced
Juice of 1 lime
3/4 teaspoon finely chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1. Combine all of the above ingredients in a bowl and stir to combine.
2. You may serve this salsa/salad immediately or let it sit in the fridge for a while for the flavors to meld. It is also excellent as a topper for grilled chicken or fish or as a lovely side salad.