Blueberry Salsa 1.000
Jun 22, 2005

The sweet heat from this salsa complements grilled fish or chicken. A dash of hot sauce increases its heat.

Servings: 1 cup
  • 1 cup blueberries, coarsely chopped
  • 1/2 red bell pepper, stem removed, seeded and diced
  • 1 jalapeño or serrano chili pepper, seeded and minced
  • 2 tablespoons minced cilantro
  • 2 scallions, white and light-green parts only, finely chopped
  • 1/2 lime (juice only)
  • 1/4 teaspoon kosher salt
  • Pinch sugar


In a medium bowl, combine all the ingredients and mix well. Cover with plastic wrap and refrigerate for 30 minutes before serving. May keep up to 3 days.

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Recipe Source

Adapted from Jennifer Trainer Thompson's "Very Blueberry" (Celestial Arts, $5.95).

Tested by Candy Sagon.

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