Last summer, we celebrated the Fourth of July at our home with friends and family. I wanted something different, something fresh. This happened. I just love the balance of sweet, tangy, savory and spicy all in one. Let’s talk about how colorful this is! Perfect for summer parties! I wasn’t sure how a salsa like this would go over with everyone. All I’m going to tell you is…I should have made more. Much more.
1 pint fresh blueberries, divided
1 pint fresh strawberries, hulled and diced
1/2 medium red onion, finely diced
1 large jalapeño, finely diced
1/2 bunch of cilantro, chopped
juice of one medium lime
zest of one medium lime
1 teaspoon honey (or pure maple syrup to keep this vegan)
2 pinches or so coarse sea salt
Place about half of the blueberries in a small bowl. Using a potato masher, mash them up a bit. Add the remaining ingredients. Toss well and refrigerate. Use within a few hours. Serve with tortilla chips.
- I don’t remove the seeds or ribs from the jalapeño because I love spicy food. If you’d rather keep things less spicy, remove them both and dice finely.