Rainbow Blueberry Salsa
Rainbow Blueberry Salsa will brighten your day with a blend of tomatoes, bell pepper, onion, jalapeno and blueberries. It is bursting with flavor, from the sweetness of the blueberries to the tartness of the peppers and onion. This fruity blend is great served with tortilla chips, over pork chops, or added to tacos.
Can I change this recipe?
Absolutely! There are a few easy ways to change it up while still keeping the fruity aspect:
- Swap out the vegetables with fruit (kiwi, Dole Chef-Ready Cuts Diced Strawberries (#2832), Glacier Foods Raspberry Crumbles (#2830), etc.) and serve as a dessert salsa with cinnamon tortilla chips.
- Add more savory ingredients like corn, black beans, or even nuts.
- Adjust the spices. For savory, try Regal Fine Sea Salt (#1146), AP Coarse Black Pepper (#1028), red pepper flakes, AP Ground Cumin (#1442), AP Mild Paprika (#1697) and Log Cabin Original Syrup (#1590). For sweet, do a blend of lime juice and Busy Bee Clover Honey (#1148).
Rainbow Blueberry Salsa will brighten your day with a blend of tomatoes, bell pepper, onion, jalapeno and blueberries.
Rainbow Blueberry Salsa
Ingredients:
- 2 roma tomatoes, cut into 2†pieces
- ½ yellow bell pepper, seeded & cut into 2†pieces
- ¼ red onion, peeled & cut into 2†pieces
- 1 jalapeno pepper, seeded
- 4 Tbsp SupHerb Farms Fresh Frozen Cilantro (#1921)
- 1 Tbsp Colavita Blended Canola & Virgin Olive Oil (#2641)
- Juice of a lime
- 1 cup Wyman’s Frozen Wild Blueberries (#1218), defrosted
- Regal Fine Sea Salt (#1146) and AP Coarse Black Pepper (#1028) to taste
Instructions:
- Combine first 4 ingredients in a food processor with chop attachment (or chop well with knife). Mince to desired coarseness.
- Transfer chopped ingredients to a medium-sized bowl, add olive oil and lime juice, and fold in wild blueberries.
- Season with salt and pepper to taste, and serve with tortilla chips!
Adapted from recipe by Charlotte Martin MS, RDN, CPT for Wyman’s. Featured in Catalog #7, 2021.
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