What’s that phrase, “Necessity is the mother of invention?” We were staring awestruck at the results of an over-adventurous trip to the woods that yielded a tremendous amount of wild raspberries and wondering how to use them all productively. As far as I know this salsa was invented on the spot by one of our family members who foraged around in my garden for bolting cilantro and fresh hot peppers and came up with a delicious salsa. Surprisingly versatile, this should not be relegated to the cracker tray but drizzled over grilled fish, tossed with corn, or paired with fresh muskmelon and prosciutto. Although we consumed just about every batch the day it was made, a small bowl left in the back of the refrigerator for a week turned out to keep very well. It just needed a little freshening with new cilantro leaves and a splash of vinegar or lime juice.
Wild Raspberry Salsa
1 pt wild raspberries, lightly rinsed
A few sprigs of cilantro, stems and leaves
1/2 small red onion, finely minced
1 small-medium hot pepper, minced
Grated lime zest
1-2 tbsp vinegar (unseasoned rice, cider or red wine)
Optional: squeeze or two of lime juice
Lightly rinse the raspberries, shake to remove excess water and place in a bowl. Pick the leaves from the cilantro and finely chop the stems. Reserve the leaves. Add the stems to the raspberries along with a portion of the hot pepper (reserve some to correct the heat), onion, lime zest, salt and 1 tbsp vinegar and let sit for 10-15 minutes. Taste for hotness and tartness and add more hot pepper and vinegar to taste, along with a portion of the cilantro leaves, lightly torn. Just before serving, check again for hotness and tartness and garnish with additional cilantro leaves. Stir in a little lime juice to spark the taste.
Makes 1 cup.