Raspberry Salsa - cooking recipe

Ingredients

3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed & drained
1/2 cup chopped roasted red pepper (from the jar is fine)
2 jalapenos, seeded and minced
2 tablespoons red onions, finely minced
1/4 cup seeded and crushed tomatoes
2 teaspoons fresh cilantro, minced
1 clove garlic, crushed
1/2 teaspoon dried ancho chile powder
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
1/8 teaspoon salt

Preparation

Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate the flavors, then remove and chill for at least 90 minutes.
Serve and enjoy!
Covered and refrigerated, this salsa should keep for about 7 days.