Blueberry Lime Salsa.
I made you something with vegetables!
Sort of. [?]
It’s really important that I stress the vegetableness going on today considering I have a mouthful of white trash this very instant. Are you familiar with white trash? And I’m talking about the sweet and salty snack mix and not your friendly neighbors with the braid down the middle of their back [him] and the nasty chewing tobacco habit [her].
Let me enlighten you: white trash is a mix of a bunch of snacky foods like Cherrios [healthy!], pretzels [healthy?], raisins [definitely healthy!], m&m’s [healthy! antioxidants, duh.], and/or peanuts [healthy! can you say protein?] all covered in white chocolate and clumped into perfect grabby bite-sized treats that are nearly impossible to stop eating. It’s like someone [maybe your neighbors?] laced them with heroin or something. But looking at it this way, it’s basically a bunch of healthy stuff covered in some chocolate so it’s like… a legitimate snack. Or something.
But back to the important stuff: the vegetables.
Since the minute our yearly trip up North was in reach, I was excitedly scouring my favorite local foodie websites in anticipation of what I would bring home. Each year we do quite a number on American Spoon and stock up for the year; as I was adding jars of raw honey, dried cherries by the pound, mango butter and maple cream to the list, I spied the blueberry lime preserves that I love so much. Smeared perfectly on a lightly toasted English muffin or a crusty cracker, this flavor combination totally rocks my world.
As if I had nothing else to do, I decided that I needed something blueberry lime in my life immediately… like, yesterday. Sort of like when I need bacon in cookies or cake batter in my booze. Totally reasonable and deserving of such attention. And since canning isn’t quite my thing (umm, what would I drink my margaritas out of??), salsa seemed like the obvious choice. Plus, it wouldn’t take as much time out of my day to do important things like watch Sopranos reruns and make lists of foods I’m going to buy that make my invisible internet friends like me more.
[P.S. if anyone in my family thinks I’m leaving American Spoon without 22 jars of this milk caramel, they’re completely off their rocker. ]
I spun a bunch of blueberries and lime stuff around in my food processor and it was a dream come true. I never add blueberries to my traditional fruit salsa and now I’m wondering… why the heck not? Pretty colors. Pretty tastes. I just want to spoon this goodness into my mouth. And that there I did.
Holy moly. This needs to happen in your kitchen.
Blueberry Lime Salsa
- 1 cup fresh blueberries
- 5 medium strawberries
- 1/4 red onion
- 1 teaspoon lime zest
- juice of two limes
- 1/3 cup fresh cilantro leaves
- 1/2 avocado, chopped
- salt and pepper to taste
- Combine blueberries, strawberries, onion, lime zest, juice and cilantro in a food processor or blender and pulse. The consistency is up to you but I like to leave mine a bit chunky, so I only pulse it about 5-6 times. Taste and season with salt and pepper if desired. Scrape salsa into a bowl and fold in chopped avocado. Serve with pita or corn chips, or on top of fish or chicken.
Did you make this recipe?
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I appreciate you so much!
If you’re good, I’ll tell you all about what this salsa blanket is topping tomorrow.
182 Comments on “Blueberry Lime Salsa.”
wow i cant wait to rub it on my taint!
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this looks so amazing thanks for the recipe! i was wondering if the taste or presentation would be totally different without the onions? thanks!
this looks amazing. thanks for sharing
This is such a gorgeous salsa, I’m in love!!!
This just might be exactly what I am looking for. I LOVE Cranberry salsa and now that cranberries are not in season, I’m thinking Blueberry Lime salsa just may be perfect as I can get blueberries all year long. :) I may have to add some jalapenos though…I really like spicy with my sweet!
I’ve only just found your site, but this looked so good I made it for dinner tonight with some tilapia – and it was absolutely delicious! You are a genuis – I think I’m going to try every recipe on here…
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My favorite thing in life are fresh blueberries. Unfortunately we have to pay $6 for HALF a pint; I cried the first time I saw that price—no joke. I’m going to try making this with frozen berries and will have to let you know how they are in case someone else wants to try it with frozen. I’m thinking, since they get all mashed up, it should be okay; I’ll just lose some of the awesome fresh flavor :(
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Wow, this looks really good! I love the combination of the sweet and the savory. I can’t wait to try this salsa out. Thanks for sharing!
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Weird question- I’ve been looking for a cute spoon (like your blue one shown above). Where’d you get it?? (or what is it called so I can search for it?) Thanks!!
Crate and Barrel!
Hi Jess, – I’m LOVING your recipies! Everything I have made so far is DELICIOUS!
I have totally got over the fear of making something new, from your site!! Thank you soo much.
Just a quick question… if I wanted to make this Blueberry Lime Salsa, and jar it what suggestions do you have? Thanks again!
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Holy bananas this is delish!! Serving with fresh rockfish and tuna!! I have never bothered with reading blogs, but you had me at blueberry cobbler on cheddar biscuits!! It’s is the first recipe to try, and I am loving!! Can’t wait to try more!
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Yummy! I just whipped up a batch and included some fresh peaches I bought this morning at Farmer’s Market! Stirred in a bit of honey and am serving it with Cinnamon Pita Chips! So delicious!
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My word, I’m pretty sure I could just sit with a bowl of this and some salty nachos and eat until I turn into Violet Beauregard!
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Hi. I loved this! We made a few minor changes (added a jalapeno for instance) so it would go with some “fish” tacos we planned to make. I hope you don’t mind that I mentioned it in my blog (I provided a link to this post). Feel free to check it out: http://juliemartin86.blogspot.com/2015/06/csa-week-5.html
Thanks again for this recipe!
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