Triple Berry Salsa Recipe

5 4 2
Triple Berry Salsa Recipe
Triple Berry Salsa Recipe photo by Taste of Home
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Triple Berry Salsa Recipe

Read Reviews
5 4 2
Publisher Photo
"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
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
22 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forTriple Berry Salsa

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AEM74 User ID: 7856953 117835
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."

MY REVIEW
dede4jesus User ID: 6034117 133304
Reviewed Aug. 27, 2012

"AWESOME!"

MY REVIEW
christina_shook User ID: 4598755 117834
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."

MY REVIEW
carol70 User ID: 2654293 178271
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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