Blueberries pair surprisingly well with classic salsa elements such as tomato and jalapeño. Serve this fruity salsa with baked whole wheat or corn tortilla chips, your favorite whole grain crackers, or celery sticks. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Ingredients
- 1 large tomato, quartered
- ¼ of a medium onion, cut into large pieces
- ¼ cup fresh cilantro leaves
- ½ of a fresh jalapeño chile, seeded if desired (see tip in recipe intro)
- 1 large clove garlic
- 1½ cups fresh blueberries
- 2 tablespoons lemon juice
- Sea salt, to taste
Instructions
- In a food processor place the first five ingredients (through garlic). Cover and pulse until chunky. Add blueberries and lemon juice. Cover and pulse to a chunky salsa texture. Season with salt. Transfer to a bowl. Cover and chill until ready to serve.
Nutritional Information:
Per serving (¼ cup), 15 calories, 3.8 g carbohydrates, 0.3 g protein, 0.1 g total fat, 25 mg sodium, 0.7 g fiber, 2.4 g sugar
Note: Nutritional information is provided as an estimate only.
I have bad reactions to garlic and onions. Does anyone have any swaps so that I could make this recipe?
Can this salsa be canned? If so, do you have directions to can it? Thanks, it’s delicious!
Hi Diana,
Pleased to hear your enjoyed the salsa! Because this salsa isn’t cooked it’s not a candidate for canning, which requires ingredients to be heated, to allow for sterilization. To store if for longer than a few days, you could try freezing it. We suggest trying a small amount first, to see if you like the end result.
What about using other types of berries such as blackberries?
Hi Michelle,
We think blackberries would also be tasty in this recipe. Give it a try, and please let us know how it goes!
Thank you,
Courtney Davison
Editor, Forks Over Knives
How about using other berries like blackberries?