Very Berry Salsa
Yield
6 servingsPrep
20 minCook
0 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
blueberries
|
*
|
| 1 | pint |
strawberries
|
*
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
sweet vidalia onions
minced |
|
| 1 | tablespoon |
blueberry vinegar
|
* |
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| ¼ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
|
*
|
| 473 | ml |
strawberries
|
*
|
| 59 | ml |
sugar
|
|
| 45 | ml |
sweet vidalia onions
minced |
|
| 15 | ml |
blueberry vinegar
|
* |
| 5 | ml |
black pepper
freshly ground |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 59 | ml |
almonds
sliced, toasted |
|
Directions
Rinse the blueberries and strawberries, then dry on paper towels.
Pick over the berries.
Hull the strawberries and cut into quarters.
In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce.
Mix well and refrigerate for at least one hour.
Just before serving, stir in the almonds.
Serve over fruit sorbet or as a condiment with poultry or pork.
