berry salsa
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.
prep time
cook time
method
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yield
4 serving(s)
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 tablespoons chopped fresh coriander (cilantro)
- 1/4 teaspoon salt
- 1 tablespoon raspberry vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups fresh strawberries, hulled
- 1 1/2 cups fresh blueberries or blackberries
- 1 cup fresh raspberries
How To Make berry salsa
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Step 1Wearing 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.
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Step 2Add the red onion, scallions, tomato, bell pepper and coriander, and stir until well mixed.
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Step 3In 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.
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Step 4Coarsely 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.
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Step 5*Defrosted frozen berries can be used in this salsa, but the texture will be softer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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