Berry Salsa
  • Prep time

    15 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Spring, Summer

  • Serves

    10
Chef’s notes

Berries aren’t exactly what comes to mind when you think of salsa. But they make an excellent summer chip dip that is savory and sweet and packs a bonus punch of antioxidants, fiber, and vitamin C.

I suggest making a double batch of this berry salsa because while it goes well with tortilla chips, it’s also excellent with seafood. Grill up a halibut fillet and pile this fresh mixture on top. It's freakishly good on butter-seared salmon and scallops as well. You really don’t have to worry about seasoning the fish, just lightly dust with salt and pepper. If seafood isn’t your jam but wild game is, this salsa is amazing on venison, quail, pheasant, wild boar, and bear meat.

Please note that this salsa doesn’t really get better with age, so I recommend serving within an hour of mixing. If you have leftovers, pair it with seafood or wild game the next day. Wait any longer and the berries will get a bit too soggy and the texture of the salsa will change.

Ingredients

  • 1½ cups fresh blueberries, halved
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blackberries, halved
  • ¼ red onion, small diced
  • ¼ cup Granny Smith apple, small diced
  • ¼ cup fresh cilantro, minced
  • 2 green onions, fine chopped
  • 1 jalapeño, seeded and minced
  • Zest of 1 lime
  • 2 tbsp. fresh lime juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tsp. kosher salt
  • Tortilla chips for serving

Preparation

  1. Whisk together lime juice, zest, vinegar, olive oil, honey, and salt in a large bowl until combined.
  2. Add remaining ingredients and toss everything together to ensure it’s thoroughly mixed.
  3. Serve immediately.
Chef’s notes

Berries aren’t exactly what comes to mind when you think of salsa. But they make an excellent summer chip dip that is savory and sweet and packs a bonus punch of antioxidants, fiber, and vitamin C.

I suggest making a double batch of this berry salsa because while it goes well with tortilla chips, it’s also excellent with seafood. Grill up a halibut fillet and pile this fresh mixture on top. It's freakishly good on butter-seared salmon and scallops as well. You really don’t have to worry about seasoning the fish, just lightly dust with salt and pepper. If seafood isn’t your jam but wild game is, this salsa is amazing on venison, quail, pheasant, wild boar, and bear meat.

Please note that this salsa doesn’t really get better with age, so I recommend serving within an hour of mixing. If you have leftovers, pair it with seafood or wild game the next day. Wait any longer and the berries will get a bit too soggy and the texture of the salsa will change.

Ingredients

  • 1½ cups fresh blueberries, halved
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blackberries, halved
  • ¼ red onion, small diced
  • ¼ cup Granny Smith apple, small diced
  • ¼ cup fresh cilantro, minced
  • 2 green onions, fine chopped
  • 1 jalapeño, seeded and minced
  • Zest of 1 lime
  • 2 tbsp. fresh lime juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tsp. kosher salt
  • Tortilla chips for serving

Preparation

  1. Whisk together lime juice, zest, vinegar, olive oil, honey, and salt in a large bowl until combined.
  2. Add remaining ingredients and toss everything together to ensure it’s thoroughly mixed.
  3. Serve immediately.

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Save this recipe

Berry Salsa

Recipe by: Bri Van Scotter
Berry Salsa
  • Prep time

    15 minutes

  • Cook time

    -

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Spring, Summer

  • Serves

    10
Chef’s notes

Berries aren’t exactly what comes to mind when you think of salsa. But they make an excellent summer chip dip that is savory and sweet and packs a bonus punch of antioxidants, fiber, and vitamin C.

I suggest making a double batch of this berry salsa because while it goes well with tortilla chips, it’s also excellent with seafood. Grill up a halibut fillet and pile this fresh mixture on top. It's freakishly good on butter-seared salmon and scallops as well. You really don’t have to worry about seasoning the fish, just lightly dust with salt and pepper. If seafood isn’t your jam but wild game is, this salsa is amazing on venison, quail, pheasant, wild boar, and bear meat.

Please note that this salsa doesn’t really get better with age, so I recommend serving within an hour of mixing. If you have leftovers, pair it with seafood or wild game the next day. Wait any longer and the berries will get a bit too soggy and the texture of the salsa will change.

Ingredients

  • 1½ cups fresh blueberries, halved
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blackberries, halved
  • ¼ red onion, small diced
  • ¼ cup Granny Smith apple, small diced
  • ¼ cup fresh cilantro, minced
  • 2 green onions, fine chopped
  • 1 jalapeño, seeded and minced
  • Zest of 1 lime
  • 2 tbsp. fresh lime juice
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tsp. kosher salt
  • Tortilla chips for serving

Preparation

  1. Whisk together lime juice, zest, vinegar, olive oil, honey, and salt in a large bowl until combined.
  2. Add remaining ingredients and toss everything together to ensure it’s thoroughly mixed.
  3. Serve immediately.