Berries, corn, jalapeno, cilantro, and more in this EASY and healthy salsa that's ready in 5 minutes!! So good you can eat it on its own!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dips & Condiments
Cuisine: Mexican
Keyword: blueberry salsa, easy corn salsa, fruit salsa recipe, salsa with corn
Servings: 6
Calories: 102kcal
Author: Averie Sunshine
Ingredients
6ouncesfresh blueberriesabout 1 heaping cup
1cupcornI use frozen roasted corn that I allow to thaw and then drain; fresh corn may be substituted
½cupfresh strawberriestrimmed and diced small
⅓ to ½cupfresh cilantro leavesstems discarded, finely minced
about 3 tablespoons green jalapeno peppersseeded and finely chopped; or to taste (I use half of one jalapeno)
1teaspoonlime zest
2 to 3tablespoonslime juice
1teaspoonhot sauceor to taste (Tabasco, Cholula, Tapatio, etc.)
1teaspoonsaltor to taste
½teaspoonpepperor to taste
1teaspoongranulated sugaroptional and to taste
Instructions
To a large bowl, add all the ingredients (except sugar), stir to combine, and taste.
Depending on preference, add the sugar to taste; or more salt, pepper, lime juice, hot sauce depending.
Serve immediately with chips or as a side ‘salad’ or relish with the protein of your choice.
Notes
I prefer the salsa with the ingredients kept whole and intact, but transferring a portion or all of the salsa to a food processor and blending briefly is another option. Storage: Salsa will keep airtight in the fridge for up to 5 days, noting it will become a bit more watery as the berries, etc. release their juices over time. However, the flavors marry over time and it tastes even better.