Fresh Blueberry Salsa: Sweet & Spicy Summer Delight

This Blueberry Salsa combines sweet and spicy flavors, perfect for summer gatherings.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 cups

Course: Sauces

Cuisine: American

Calories: 63

Salsa Ingredients

1.5 cups Fresh Blueberries, chopped Can use frozen blueberries, thawed and drained.
0.5 large Red Onion, diced Shallots are a great mild alternative.
0.5 cups Cucumber, peeled and diced Can swap with bell pepper for different textures.
0.25 cups Cabbage, chopped Can omit for a lighter salsa.
0.25 cups Cilantro Leaves and Stems, chopped Use parsley if not a cilantro fan.
1 medium Jalapeno Pepper, diced Adjust based on spice tolerance.
1 small Lime, zested and juiced Lemon juice can be used as a substitute.
1 clove Garlic, minced Skip for a simpler flavor.
0.125 teaspoon Cumin Powder Can omit if preferred.
2 tablespoons Olive Oil Avocado oil is a good alternative.
Salt and Pepper To taste.

Preparation Steps

In a large mixing bowl, combine the zest and juice of one small lime, along with one clove of minced garlic, diced jalapeno pepper, and ⅛ teaspoon cumin powder. Stir in the diced red onion until evenly mixed.
Gently fold in the chopped and whole blueberries, half a cup of diced cucumber, and a quarter cup of chopped cabbage into the mixture.
Add a quarter cup of chopped cilantro leaves and stems, stirring them into the salsa.
Drizzle in two tablespoons of olive oil and sprinkle a pinch of salt and pepper into the mix.
Allow the Blueberry Salsa to chill in the refrigerator for at least 30 minutes before serving.

Serving: 1cupCalories: 63kcalCarbohydrates: 13gProtein: 1gFat: 2gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 8gVitamin C: 12mgCalcium: 2mgIron: 1mg

This Blueberry Salsa is great as a dip or topping and can be made ahead of time for gatherings.

Let us know how it was!