Blueberry Salsa

Blueberry Salsa is a sweet and spicy fruit salsa that is delicious on its own as a dip and it also makes a beautiful topping for fish pork, chicken, and more.

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Farmstand fresh blueberry salsa recipe

This is a perfect savory blueberry recipe for blueberry season especially if you grow your own blueberries and have an abundance of fresh seasonal blueberries to use up. Or if you have a local blueberry farm that’s available for u pick blueberries.

With both garden berries and stands nearby I have quite a lot of blueberries in the summer. And am always thinking about new blueberry recipes that help me use them in different ways.

I lived up the hill from the Bow Hill Blueberries organic blueberry farm that has u pick blueberries during the season. But this gorgeous blueberry farm is also open year round and the farmstand is stocked with so many blueberry goodies and local goods even in the off season.

Ingredients

• Fresh blueberries – look for the ripest blueberries you can find either from your local grocer, farmstand or backayrd.
• Onion – I like to use red onion in blueberry salsa because I think the flavor and color compliments the blueberries beautifully. But white onion can also be used instead.
• Cucumber – you can leave the cucumber skin on if using a thin skinned cucumber. Or peel the cucumber before dicing if the skin is thick.
• Cabbage – green cabbage adds nice texture and flavor. Red cabbage can be used but the color will bleed into the salsa and turn it into a pink salsa. Which is pretty as well.
• Jalapeno pepper – I use peppers from Boldly Grown Farms and left the ribs and seeds intact for a blueberry salsa with heat that compliments the naturally sweet fresh blueberries. For a less spicy blueberry salsa simply remove ribs and seeds.
• Cilantro – leaves and stems
• Lime zest and juice
• Garlic clove
• Cumin powder
• Olive oil
• Salt and pepper

Step by step instructions

1. In a large bowl combine lime juice, lime zest, minced garlic, diced jalapeno pepper, cumin powder, and diced red onion.
2. Stir in chopped blueberries, whole blueberries, diced cucumber, chopped cabbage and chopped cilantro leaves and stems.
3. Finish with a drizzle of olive oil and season to taste with salt and pepper.
4. Store blueberry salsa refrigerated until ready to use, up to 5 days.
5. Serve and enjoy!

How to serve

This fresh blueberry salsa recipe is delicious on fish tacos or as a topping for grilled or baked salmon, halibut and basically any meat you’d like. It goes great with pork, chicken, beef and even makes a great topping for oysters and other shellfish.

Or serve blueberry salsa with chips as you would any other fresh fruit pico de gallo recipe like classic tomato pico de gallo, pineapple pico and even strawberry pico de gallo.

Yield

Recipe yields about four cups of prepared salsa, or eight ½ cup servings.

How to store

Store blueberry salsa tightly covered in the refrigerator for up to 5 days. The flavors will continue to meld the longer it’s stored. Color of the berries may bleed slightly onto cucumber but will not effect on taste.

📖 Recipe

Blueberry Salsa

Blueberry Salsa is a sweet and spicy fruit salsa that is delicious on its own as a dip and it also makes a beautiful topping for fish pork, chicken, and more.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Condiment

Cuisine: American

Servings: 8 servings

Calories: 63kcal

Author: Tristin Rieken

Ingredients

• 1 ½ cups fresh blueberries chopped
• ¾ cup fresh blueberries whole
• ½ large red onion diced
• ½ cup cucumber peeled and diced
• ¼ cup cabbage chopped
• ¼ cup cilantro leaves and stems chopped
• 1 medium jalapeno pepper diced
• 1 small lime zested and juiced
• 1 clove garlic minced
• ⅛ teaspoon cumin powder
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

• In a large bowl combine lime zest and juice, garlic, jalapeno, cumin powder, and red onion.
  1 medium jalapeno pepper, 1 small lime, 1 clove garlic, ⅛ teaspoon cumin powder, ½ large red onion
• Stir in chopped blueberries, whole blueberries, diced cucumber, chopped cabbage and minced cilantro leaves and stems.
  1 ½ cups fresh blueberries, ¾ cup fresh blueberries, ½ cup cucumber, ¼ cup cabbage, ¼ cup cilantro leaves and stems
• Finish with a drizzle of olive oil and season to taste with salt and pepper.
  2 tablespoons olive oil, salt and pepper

Nutrition

Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 75mg | Fiber: 2g | Sugar: 5g | Vitamin A: 88IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.3mg

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