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.
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
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.
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