Raspberry Tomato Salsa Recipe

Cooking Direction

• 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.

Cooking Tips

• Prepare the salsa at least one hour before serving so the flavours have time to marry.

Serving and Storage

• It can be enjoyed with chips or served over grilled meats and fish.
• The salsa will keep in the refrigerator for up to 3 days.