This sweet and zesty snack is the perfect compliment to a heaping pile of blue corn chips, ideal for summer entertaining!

Ingredients:

Zest of one lime

1 ½ cups (375 mL) fresh local raspberries

2 tbsp (30 mL) fresh lime juice

¼ cup (60 mL) cilantro, finely chopped

4 green onions, sliced thinly

1 tsp (5 mL) red pepper flakes – can reduce to ½ tsp (2 mL)

1 tbsp (15 mL) extra virgin olive oil or cold pressed canola oil

Method:

1) Rinse the raspberries, drain well and lay out on paper towels or a tea towel to dry. Divide in half.

2) Make the salsa: Toss together the zest, fresh lime juice, cilantro, green onion, red pepper flakes, and oil in a large bowl. Toss in the raspberries and gently mash about half so the salsa has half mashed and half whole.

3) Serve with purple corn chips or regular, sodium reduced.

Makes 1 ½ cups (375 mL)

One serving = 2 tbsp (30 mL)

One serving contains – 19 calories, 1 g total fat, 0 g sat fat, 12 mg sodium, 2 g carbs, 1 g fibre, 0.7 g sugars, 0 g protein

Courtesy Mairlyn Smith, http://mairlynsmith.com