Archive for December, 2014

Sujon Raspberry & Coriander salsa Recipe


This Summer Salsa is great with fish, meats, Nachos, crackers or perhaps used as a topping for flatbreads.

500 grams Sujon Frozen Raspberries

1/2 cup finely diced red onion

1/4 cup finely chopped coriander

2 tablespoons of finely chopped Jalapeno pepper (optional)

4 1/2 teaspoons lemon juice

1 teaspoon salt (to your taste)

1 teaspoon minced garlic

1 teaspoon ground cumin (toast for 30 seconds in a pan to intensify flavour)

1 teaspoon ground black pepper (optional)

1 to 2 teaspoons of sugar OR honey

Combine Sujon raspberries and all other ingredients except sugar into a large bowl. Mash or fold ingredients together, leaving large pieces of Sujon Raspberries in the salsa. Add sugar to taste. Chill 1 hour for flavours to blend. Adjust salt, pepper and sugar to taste.

Serve with Nachos, crackers over fish or poultry or cold meats. Makes about 3 cups. Refrigerate.

Remember that you can buy frozen Sujon berries all year round, to find your nearest retailer, click here:


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