This isn’t the first time I’ve dappled in a salsa featuring fruit. There’s the ever-popular fruit salsa served with cinnamon pita chips and that time I topped salmon with a tomato peach salsa. In both cases, the salsa was more sweet than savory. This blueberry salsa broke the mold a little bit. You think blueberries, you think sweet, right? Add an entire jalapeno and suddenly you’ve got spicy blueberry salsa! Amazingly, the original recipe called for TWO whole jalapenos. I mistakenly only picked up one from the store, which turned out to be a blessing in disguise…our mouths were fiery enough with the addition of one!
Personally, I loved the sweet and spicy combo happening here. Each bite was simultaneously hot and cool, further tempered by the salty crunch of tortilla chips. This is best made ahead of time to let the flavors mingle, and leftovers will keep covered in the fridge for a few days. We ate this as an appetizer with chips, but you could also use it atop some grilled chicken or fish!
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Blueberry Salsa
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A vibrant and spicy blueberry salsa with a kick from jalapeños, perfect for pairing with tortilla chips or as a topping for grilled meats.
Ingredients
- 2 cups (480 ml) coarsely chopped fresh blueberries
- 1 cup (240 ml) whole fresh blueberries
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1/3 cup (80 ml) diced red bell pepper
- 1/2 tsp salt
Instructions
- In a large bowl, combine 2 cups coarsely chopped fresh blueberries, 1 cup whole fresh blueberries, 1/4 cup fresh lemon juice, 3 tbsp chopped fresh cilantro, 1 seeded and minced jalapeño pepper, 1/3 cup diced red bell pepper, and 1/2 tsp salt.
- Toss the ingredients together until well mixed.
- For best flavor, cover and chill the salsa for at least 30 minutes to allow the flavors to meld.
- Serve with tortilla chips or as a topping for grilled chicken or fish.
Notes
- This salsa is best made ahead of time to let the flavors meld.
- Leftovers can be stored covered in the fridge for a few days.
- If you prefer a milder salsa, reduce the amount of jalapeño.
- Try using this salsa as a topping for grilled chicken or fish for a delightful twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 8
- Sodium: 150
- Fat: 0
- Carbohydrates: 11
- Fiber: 2
- Protein: 1
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Classic Guacamole with Lime and Jalapeño
- Hummus with Pickled Jalapeños
- Summer Fresh Apricot Salsa
- Bacon and Ranch Jalapeño Poppers
Frequently Asked Questions
The original recipe called for two jalapeños — is one enough?
The author originally intended to use two whole jalapeños as the recipe specified, but accidentally bought only one — and found that was already enough to make mouths “fiery.” Start with one seeded and minced jalapeño; you can always add more heat next time.
Does this salsa need to chill before serving?
Yes — the article says this is “best made ahead of time to let the flavors mingle,” and the recipe instructs covering and chilling for at least 30 minutes before serving. The notes confirm leftovers keep covered in the fridge for a few days.
Can I use this salsa for anything besides tortilla chips?
Yes — both the article and the recipe instructions mention using it as a topping for grilled chicken or fish, which the author describes as “a delightful twist.” The sweet-spicy combination works particularly well over simply prepared proteins.
