Raspberry Salsa

1 tablespoon olive oil
1 small onion, chopped
16 ounces frozen raspberries, unsweetened
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon chili powder
1 (8 ounce) can crushed pineapple, drained well
1 (4 ounce) can chopped, green chiles, drained
5 sprigs cilantro, chopped
1/4 teaspoon grated lemon rind

In a 3-quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt, chili powder and 2 tablespoons water; cook until berries are mushy. Remove from heat. Stir in pineapple and chiles; let cool.

Refrigerate, covered.

Before serving, mix in cilantro and lemon rind.

Serve with crackers or as a side dish with poultry or pork.