Raspberry Salsa

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  • 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


  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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