Blueberry Salsa
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
cleaned |
|
| ½ | medium |
red onion
diced small |
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | tablespoons |
cilantro
chopped |
|
| ¼ | cup |
lime juice
|
|
| 1 | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
cleaned |
|
| 0.5 | medium |
red onion
diced small |
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 45 | ml |
cilantro
chopped |
|
| 59 | ml |
lime juice
|
|
| 5 | ml |
kosher salt
|
|
Directions
Coarsely chop 1½ cups blueberries.
In a bowl, combine the chopped and whole berries and the remaining ingredients.
Let stand 1 hour.
