• 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.