Ingredients

• 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

Instructions

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.
3. Remove from heat. 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.