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Raspberry Salsa




  1. In a 3-quart saucepan, cook onions in oil over medium heat until tender.
  2. Stir in berries, brown sugar, salt, chili powder and 2 tablespoons water; cook until berries are mushy. Remove from heat.
  3. Stir in pineapple and chiles; let cool.
  4. Refrigerate, covered.
  5. Before serving, mix in cilantro and lemon rind.
  6. Serve with crackers or as a side dish with poultry or pork.


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