3 cloves garlic
12 ounces frozen raspberries
1/2 cup, canned pineapple, crushed in juice and drained
1/2 cup white onion, chopped fine
1/3 cup cilantro, chopped
2 tablespoons jalapeno pepper, seeds and stem removed, minced
1 large lime, juiced
1 1/2 teaspoons kosher salt
1 teaspoon cumin
*Adjust for desired degree of heat
In a small skillet over medium high heat, place garlic cloves and continuously move the skillet to toast garlic cloves on all sides until soft and skin is browned.
Remove from heat, cool, remove skin and mash garlic.
Place all the ingredients in a mixing bowl.
Mash berry mixture gently with the back of a fork or potato masher. Allow the berries to release some of the juice while leaving some whole berries in the salsa.
Stir the ingredients together so they are well combined.
Cover and refrigerate for 30 minutes to an hour for flavors to blend.