Last week, Johanna and I went raspberry picking in a friend's backyard.  It was slow, sweaty work but the rewards were sweet.  With some of the raspberries, I made this raspberry salsa.  I love sweet and savory together so it's right up my ally.  If you like spicier salsa, you could easily increase the amount of chili powder and minced jalapeno.  It makes a nice change from ordinary salsa and could be canned* and given as a unique gift. 

Raspberry Tomato Salsa

2 cups diced peeled fresh tomatoes

1 cup unsweetened raspberries, mashed

 3 Tbsp chopped green chilies

2 Tbsp brown sugar

2 Tbsp finely chopped onion

2 Tbsp grated carrot

1 Tbsp lemon juice

1 tsp minced jalapeno pepper

1 garlic clove, minced

1/2 tsp salt

1/4 tsp chili powder

Mix all ingredients.  Cover and refrigerate for at least 2 hours.  Serve with tortilla chips.  Yield: 2 1/2 cups

*If you are of the hearty, pioneering sort who actually cans.  I do not.  Not on principle or from fear.  Just from laziness, really. 

It looks very pretty, too.

Go.  Make.  Eat.

Posted by opckid.reformedblogs.com

It does look good!

And guess what, I live right across the hall from Becca. :)