I included this Triple Berry Salsa with the Citrus Grilled Fish post but I’m posting is separately here because it is such a versatile and fun summer food. Serve it up with tortilla chips, add it to a fish taco assembly line or use it with grilled shrimp or scallops and cooked, chilled pasta to create an unforgettable pasta salad.
PrintTriple Berry Salsa
With blueberries, strawberries and raspberries, this salsa is the perfect compliment to grilled fish or fish tacos. It’s also a great change from your usual salsa when you get a craving for tortilla chips along with a cold cerveza or margarita.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 to 10 servings 1x
- Category: Appetizers/Snacks
- Method: chopping
- Cuisine: Mexican
Ingredients
½ diced red onion
1 diced tomato
1 jalapeno, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
¼ cup fresh cilantro leaves, finely sliced
1 cup diced strawberries
1 cup blueberries
1 cup diced raspberries
2 Tablespoons fresh orange juice
1 Tablespoon Extra Virgin Olive Oil
¼ teaspoon salt
Instructions
Combine the red onion, tomato, jalapeno, red and yellow bell peppers, cilantro, strawberries, blueberries, raspberries, orange juice, olive oil and salt in a dish and toss to mix well. Chill until needed.
Notes
This recipe is fantastic fresh but after about 12 hours, it begins to lose it’s punch so halve the recipe if you don’t think you’ll need it all versus having leftovers you’ll have to pitch. Think ahead to decrease food waste.
Keywords: berry salsa
