Raspberry Salsa

This salsa is a really nice change of pace from your ordinary salsa, and also makes a nice grilling sauce for chicken breasts and fish.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 3⁄4 cup fresh raspberries or 3⁄4 cup frozen unsweetened raspberries, thawed & drained
• 1⁄2 cup  chopped  roasted red pepper (from the jar is fine)
• 2  jalapenos, seeded and minced
• 2  tablespoons red onions, finely minced
• 1⁄4 cup  seeded and crushed tomatoes
• 2  teaspoons fresh cilantro, minced
• 1  clove garlic, crushed
• 1⁄2 teaspoon dried ancho chile powder
• 2  tablespoons raspberry vinegar or 2  tablespoons red wine vinegar
• 1⁄8 teaspoon salt

Directions

1. Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate the flavors, then remove and chill for at least 90 minutes.
2. Serve and enjoy!
3. Covered and refrigerated, this salsa should keep for about 7 days.