Blueberry Salsa

(from kylerhea’s recipe box)

Can be served with any protein or fish. You could use parsley instead of cilantro. Could use any citrus, orange or lemon as well. Great with pork tenderloin, or pork chops __ sear off the pork loin and finish in a 350 oven.

Source: MCC - Springy SuperFoods

Categories: ***, Blueberries, Faves, February2013, MCC, Sauces & Dips, Tex-Mex


  • 1 cup fresh blueberries, coarsely chopped
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and minced
  • 2 Tbs cilantro, finely chopped
  • 2 green onions, finely chopped
  • Juice of 1/2 lime
  • 1/4 tsp kosher salt
  • Pinch of sugar
  • A dash of hot sauce (optional for added heat)


  1. 1) In medium bowl, combine ingredients and mix well.

  2. 2) Cover and refrigerate for 30 minutes before serving, or can be made the night before..

  3. 3) Salsa will keep in the refrigerator for up to 3 days

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