Recipe by Ellen Farnsworth
"An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken."
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fresh or frozen wild blueberries
chopped sweet onion
jalapeno pepper, finely chopped
Hungarian hot pepper, finely chopped
chopped fresh cilantro
chopped Italian flat leaf parsley
salt and pepper to taste
This salsa is very delicious and refreshing. The contrast of the sweet blueberries with the heat of the hot peppers and the savory onions is perfect. Though I was skeptical about not adding lime juice to a salsa the choice of vinaeger to marry the bright and well chosen flavors in this salsa was well suited for this recipe. Along with the obvious health benefits of this salsa it is delicious, incredebly versatile
and is well suited as a condiment for a myriad of dishes. It is the best fruit salsa I have ever had.
Excellent Salsa. I love the blueberry addition. I was surprized how it went very well with the slight heat of the salsa. I would only add a bit more salt.
Great marriage of flavors. I will definitely make blueberry salsa again. Loved the colors. When I made it(with wild ME blueberries) it didn't look anything like the picture.
Great refreshing salsa served with chips on a hot day. I did not bother boiling the tomatoes to remove the skin. I just chopped and seeded them and mixed with the other ingredients.
Just perfect! I did use a bit more Walla Walla sweet onion and blueberry than was called for due to personal taste. Do not shy away from this one because of the blueberries. It's really wonderful.
Refreshing dish makes great side. Kept it simple and used chopped cherry tomatoes and passed on all the work of removing seeds. Used purple onion and subbed lime for rice vinegar and serrano for jalapeno pepper. Enjoyed this dish, blueberries complemented other ingredients nicely. I served with crumb coated chicken thighs from this site.
I added extra blueberries when I was done and realized I wanted more. I didn't use as much onion. Call me lazy, but I didn't cook and peel the tomatoes, I just diced them. I seeded them only a little bit (I don't mind the seeds as that's where there's the most flavor in that little pocket of gel around the seed), I didn't have the Hungarian Hot Pepper so I just used extra jalapeno -- but I still felt it needed to be spicier to counterbalance the sweet. I also just used (lots of) cilantro (have a major overabundance in the garden right now) and not parsley. It's great with chips but I bet it would be super tasty on top of some grilled salmon!
Amazing! The contrast of the salsa with the blueberries was wonderful! A hit everywhere and super easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Maine Wild Blueberry Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 55
** Calories from Fat: 32
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