1/2 cup fresh raspberries – washed
1/2 cup chopped red bell pepper
2 Serrano peppers – minced fine
1/4 cup chopped red onion
1/2 cup chopped, seeded tomato
2 tsp. fresh chopped cilantro
1 pinch salt
Gently combine all the salsa ingredients, carefully mashing some of the raspberries, but leaving a few whole.
Allow to set for at least 1 hour.
1 med. onion – chopped
3 cloves garlic – minced
1/2 Serrano pepper – seeded, chopped
2 tsp. curry powder
1 lb. Roma tomatoes – seeded, chopped
1 head cauliflower – separate florets
salt and pepper – to taste
1/2 cup chopped fresh cilantro
Grease the bottom of large saucepan with non-stick cooking spray. Heat the pan over medium-high heat for a few minutes.
Add the onion and cook for 3-4 minutes, stirring frequently.
Add the garlic, Serrano pepper, and curry powder; cook for 1 minute.
Add the tomatoes and cauliflower; stir to combine and blend the seasonings.
Cover, reduce heat, and simmer for 15-20 minutes, until the cauliflower is very tender.
Season with salt and pepper to taste and garnish with chopped cilantro.