July 3, 2013

Red, White & Blueberry Salsa.


Need some fruity salsa for July 4th?

Salsa is a staple of my diet and can be consumed anywhere from two to 10 times a week, depending on the occasion. My obsession with this delicious little dip drove me to create a festive version for the Fourth.

Some might think that sweet things like strawberries and blueberries do not belong in salsa. To that I say, don’t knock it until you try it. This version is based around the same premise as mango or peach salsa, but with a specific color theme in mind! The jalapeños, onion, lime, and sea salt add just the right amount of authentic salsa taste while the berries deliver a sweet twist that is delightfully unexpected.

I served this salsa on top of grilled fish tacos with a little bit of purple cabbage and, of course, guac. You could also just grab a chip and dip, use it on top a salad, puree it and guzzle away or dump it into little kiddie pools and proclaim a day of salsa wrestling…be creative, and as always, give thanks and enjoy!


  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro (or mint if you’re one of those people who can’t handle cilantro)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • juice of 1 large lime
  • sea salt, to taste


  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno and lime juice. Stir until well combined. Season with salt, to taste.
Editor: Kate Bartolotta

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