Berry Salsa

★★★★★ 1 Review
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By S I
from Anytown, WI

While in culinary school, I gained a renewed interest in sweet and savory salsas. I found this recipe in an appetizer cookbook that was given to me as a gift. It has a little sweet along with savory, spicy ingredients so I just had to try it. It's a nice accompaniment to grilled or barbecued fish and poultry, as well as ham.

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serves 4

Ingredients

  •   1
    fresh jalapeno
  •   1/2
    red onion, finely chopped
  •   2
    scallions, finely chopped
  •   1
    tomato, finely diced
  •   1 small
    yellow bell pepper, seeded and finely chopped
  •   3 Tbsp
    chopped fresh coriander (cilantro)
  •   1/4 tsp
    salt
  •   1 Tbsp
    raspberry vinegar
  •   1 Tbsp
    fresh orange juice
  •   1 tsp
    honey
  •   1 Tbsp
    extra virgin olive oil
  •   1 1/2 c
    fresh strawberries, hulled
  •   1 1/2 c
    fresh blueberries or blackberries
  •   1 c
    fresh raspberries

How To Make

  • 1
    Wearing rubber gloves, finely chop the jalapeno (discard the seeds and pith if a less-hot flavor is preferred). Place the pepper in a mixing bowl.
  • 2
    Add the red onion, scallions, tomato, bell pepper and coriander, and stir until well mixed.
  • 3
    In a small bowl, whisk together the salt, vinegar, orange juice, honey and olive oil until thoroughly combined. Pour this dressing over the jalapeno and bell pepper mixture and stir well.
  • 4
    Coarsely chop the strawberries. Then stir them into the mixture along with the blueberries (or blackberries) and raspberries. Allow to stand at room temperature for 3 hours before serving.
  • 5
    *Defrosted frozen berries can be used in this salsa, but the texture will be softer.