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Raspberry-Thai Chile Salsa

Surprise your guests with the unusual flavors of this fruity salsa—serve with chips, pita bread, or over seafood.


2 C raspberries, chopped

1 T Thai bird chile peppers, minced

2 T Markon First Crop Red Onions, diced

2 T Ready-Set-Serve Washed & Trimmed Green Onions, chopped

2 T Ready-Set-Serve Washed & Trimmed Cilantro, chopped

2 T Markon First Crop Mint, chopped

1/4 C Ready-Set-Serve Lime Juice

Salt and pepper, to taste

Edible petals and green cilantro sugar crystals, to garnish


Combine raspberries, chile peppers, red onion, green onions, cilantro, mint, and lime juice together in a small mixing bowl. Season with salt and pepper. Refrigerate for at least 30 minutes to infuse flavors.

Serve in a bowl rimmed with cilantro sugar crystals (margarita-style); garnish with edible petals.