Raspberry Salsa


  • 4 cups fresh raspberries
  • 3/4 teaspoon ground cumin
  • ½ bunch fresh cilantro, chopped
  • ½ cup green onion, finely chopped
  • 1 medium jalapèno pepper finely chopped
  • ½ cup celery, finely chopped
  • 4 to 5 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste


Put all ingredients into mixing bowl and break up the raspberries while mixing. Place in a jar with a lid or bowl with lid and refrigerate for 2 hours before serving. This salsa can be made a day in advance and it takes on more flavour when prepared in advance. This salsa is an excellent complement to fish, chicken, turkey or pork.

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