Triple Berry Salsa Recipe
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Triple Berry Salsa Recipe

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"Blueberries are so nutritious, low in calories and packed with vitamin C, fiber and disease-fighting antioxidants. This chunky salsa is a fresh, flavorful blend of berries and veggies and would be great over grilled chicken, too.” —Raymonde Bourgeois, Swastika, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:22 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 22 servings


  • 1-1/2 cups fresh blueberries
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup fresh raspberries
  • 1 medium tomato, seeded and chopped
  • 1 small sweet yellow pepper, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 green onions, chopped
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 2 teaspoons orange juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • Baked tortilla chip scoops

Nutritional Facts

20 calories: 1/4 cup (calculated without chips), 1g fat (0g saturated fat), 0mg cholesterol, 28mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0g protein .


  1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips. Yield: 22 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Berry Salsa in Healthy Cooking June/July 2011, p33

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Reviewed Jun. 20, 2014

"This salsa was delicious! I brought it for an office pitch-in (I actually made a double batch) and planned to bring the leftovers home to put on fish over the weekend. It's all gone and I've had oodles of people asking for the recipe. Definitely a keeper."

Reviewed Aug. 27, 2012


Reviewed Jul. 4, 2011

"Was a lot better than I thought it would be!!! Wonderful recipe, was a huge hit and had every one wanting the recipe."

Reviewed Jun. 18, 2011

"I made this for the first time to serve with grilled chicken and ribs for our Father's Day gettogether. My husband, who is not a big fan of salsas tasted it the day before--we finished it that evening. I then made a double batch to take for Father's Day. It definitely is a keeper. Only change I made was to add a little more honey and vinegar."

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