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- Dish type
- Side dish
The contrast between the sweet blueberries and tartness of the onions and chilli peppers makes this a great dish on its own with tortilla chips or served alongside barbecued chicken.
1 person made this
- 2 ripe beef tomatoes
- 145g fresh or frozen blueberries
- 125g onion, diced
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 jalapeno pepper, finely chopped
- 1/2 mild chilli pepper, finely chopped
- 2 tablespoons freshly chopped coriander
- 2 tablespoons freshly chopped flat leaf parsley
- salt and pepper to taste
MethodPrep:30min ›Ready in:30min
- Bring a pot of water to the boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
- In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, mild chilli pepper, coriander and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and keep in the fridge overnight to allow the flavours to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.
Reviews & ratingsAverage global rating:(22)
Reviews in English (20)
This salsa is very delicious and refreshing. The contrast of the sweet blueberries with the heat of the hot peppers and the savory onions is perfect. Though I was skeptical about not adding lime juice to a salsa the choice of vinaeger to marry the bright and well chosen flavors in this salsa was well suited for this recipe. Along with the obvious health benefits of this salsa it is delicious, incredebly versatileand is well suited as a condiment for a myriad of dishes. It is the best fruit salsa I have ever had.-21 Sep 2006
Excellent Salsa. I love the blueberry addition. I was surprized how it went very well with the slight heat of the salsa. I would only add a bit more salt.-16 Jul 2007
Great marriage of flavors. I will definitely make blueberry salsa again. Loved the colors. When I made it(with wild ME blueberries) it didn't look anything like the picture.-28 Sep 2006
Blueberry Bell Pepper Salsa
Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner! Looking to switch up your salsa routine? Salsa is a great way to enjoy healthy fruits.
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Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!
Looking to switch up your salsa routine? Salsa is a great way to enjoy healthy fruits and vegetables. This blueberry salsa is light and refreshing and makes the perfect summer snack. It’s also packed full of vitamins and nutrients too. It’s a great low calorie snack that you can serve up with chips, or even use it to top grilled chicken, fish, and more. It’s light, bright, and full of flavor!
If you like this salsa, you may be interested in some of our other unique salsa recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Fresh Ingredients Blueberry Corn Salsa
- red onion
The lineup here is super simple and the flavors come together so beautifully. It&rsquos fresh and sweet with just the right amount of heat.
Add a bit of sugar to bring out the burst of strawberry juice, and don&rsquot forget to sprinkle in some salt and pepper.
There&rsquos nothing like being with your peers in the food writing industry to really get your creative juices flowing. Certainly the talented and committed farmers energized us as well! Everyone was so welcoming I hope you read about my short time in the great state of Iowa!
Don&rsquot you just want to reach in there and grab a corn chip and get snacking?
Thick Cut Pork Chops with Blueberry Salsa
In general, I don’t think I’m very good at making “manly foods”.
I prefer salads with frilly leaves and pretty colors. I like smoothies that are pink and fruity. And I get excited over party bites that are small and cute.
I can be such a girl sometimes.
Sure, every so often I hit the nail on the head with something outrageously cheesy and beery. But it’s just not my usual thing.
But Father’s Day is coming up, so I decided to dig deep into the recesses of my brain and figure out something “manly” to cook up to celebrate all the Dad’s out there. And a thick cut, bone-in pork chop was what came to mind.
It’s good to know that my brain still works sometimes.
Cooking thick cut pork chops (sometimes also called double cut pork chops) takes just a teeny tiny bit of patience. You don’t want to go all gangbusters over high heat. That will dry them out. Instead, you’re going to do quick sear on each side, and then turn the temperature way down and finish cooking them low and slow. Nothing complicated. Just don’t rush it.
I tried making these both on the grill and on the stovetop and – I can’t believe I’m about to say this – I preferred the stovetop version better. If you’ve been hanging around here for a while, you know that me and my grill are best friends. So that’s a tough breakup right there. But I think the stovetop pork chops turned out juicier and more flavorful. Plain and simple.
Oh and this fresh blueberry salsa with diced jalapeño and basil. It’s awesome. And it would be fantastic served over a pork tenderloin or some grilled chicken, too. You’re going to love it on everything!
These Thick Cut Pork Chops with Blueberry Salsa are the perfect way to treat your Dad for Father’s Day. But don’t take my word for it. Take the word of an actual, real-life Dad. My Dad! He was my taste tester and happily ate four of these babies (um…not all in one sitting) and he gave them two thumbs up. So they are officially Dad approved!
Recipe: Blueberry Jalapeno Salsa
In addition to anthocyanins, blueberries contain a diverse range of phenolic which contribute to their numerous health benefits. This salsa is slightly sweet – yet with a “kick”- it’s refreshing and pairs well with grilled fish or chicken.
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2 medium tomatoes
1 cup fresh or frozen wild blueberries
3/4 cup chopped sweet onion
2 cloves garlic, finely minced
2 tablespoons rice-wine vinegar
2 tablespoons extra virgin olive oil
1 jalapeno pepper, finely chopped
½ Hungarian hot pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat leaf parsley
Salt and pepper to taste
- Cut tomatoes in half and remove seeds. Chop tomatoes.
- Put all ingredients in and toss until evenly distributed.
- Chill in refrigerator overnight.
Nutrition information (per serving)
Makes 8 servings.
Total fat: 3.5g
Saturated fat: 0g
Trans fat: 0g
Total Carbohydrate: 7g
A Kitchen Full of Possibilities
Recipe by Charlotte Martin MS, RDN, CPT and created in partnership with SharkNinja.
• 2 roma tomatoes, cut into 2” pieces
• ½ yellow bell pepper, seeded & cut into 2” pieces
• ¼ red onion, peeled & cut into 2” pieces
• 1 jalapeno pepper, seeded
• ¼ cup fresh cilantro
• 1 Tbsp extra-virgin olive oil
• Juice of a lime
• 1 cup Wyman’s Frozen Wild Blueberries, defrosted
• Salt and pepper to taste
Directions specific to the Ninja® Foodi® Power Blender & Processor System with Smoothie Bowl Maker:
1. Install Stacked Blade in pitcher.
2. Add the first ingredients and run “CHOP” program once. If not chopped to your liking, run a second time.
3. Transfer contents to a medium-sized bowl, add olive oil and lime juice, and fold in wild blueberries.
4. Season with salt and pepper to taste, and serve with tortilla chips!
With a crispy oat base, creamy vanilla–pear filling, and lavender-infused blueberry compote, this stunning dessert works great for special occasions, or just when you want something sweet. From one reader: “My wife and I made these the other day and ended up eating them for breakfast. In fact, from now on we are going to have these every Sunday morning!”
How to make fresh Cabbage Salsa:
Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl (Photo 1).
Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
Chop or shred green cabbage (Photo 2) and add to pico de gallo mixture. Stir to combine and serve (Photo 3).
Grilled Pork Tenderloin with Blueberry Salsa
Hi again! It’s Sheila from Life, Love, and Good Food! I live in the south, and it’s definitely warming up down here! As soon as the weather turns nice, you’ll find us grilling on our patio three or four nights a week, not just on weekends. On weeknights, my husband and I love cooking outdoors after being cooped up in the office all day!
It gives us both a chance to head outside—hubby mans the grill and I toss together a quick side—and enjoy catching up on our day. For these weeknight grilling sessions, I like to keep it quick and simple with flavorful, healthy options. For that, this Grilled Pork Tenderloin with fresh Blueberry Salsa is perfect!
Here’s my game plan for this quick weeknight recipe.
- Start with a two-pound pork tenderloin and rub it on all sides with a clove of garlic. Brush the tenderloins all over with olive oil and a generous sprinkle of black pepper. Let this sit at room temperature for 15 minutes while you assemble the salsa and heat up the grill.
- Rinse and drain fresh blueberries and reserve one cup. Toss the rest in a food processor or blender and pulse a few times to coarsely chop the berries. Be careful not to overdo it! Chop the veggies for the salsa—red onion, red bell pepper, and jalapeno pepper. Add to the blueberries and toss to combine. You can let this set at room temperature while you cook the meat or refrigerate—your choice!
- Assemble a green salad—make it easy by using a bag of mixed greens and bottled salad dressing!
- Head outside and watch hubby man the grill and in 35 minutes, start to finish, dinner is served!
You can also try the blueberry salsa on chicken or fish or serve any leftovers with tortilla or pita chips.
- 1 lime
- 1 tablespoon canola oil
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- ¼ teaspoon ground pepper
- 2 bone-in, skinless chicken breasts, cut in half crosswise
- 1 cup blueberries, fresh or frozen (thawed), coarsely chopped if large
- ½ serrano or jalapeño pepper, or to taste, finely chopped
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh cilantro
Zest lime (reserve the fruit). Combine the zest, oil, 1/4 teaspoon salt and pepper in a small bowl. Place chicken in a shallow dish meat-side up and spoon the mixture on top. Cover and refrigerate for at least 2 hours and up to 8 hours.
Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 8 to 12 minutes per side. Transfer to a serving plate let rest for 5 minutes.
Meanwhile, slice ends off the reserved lime. With a sharp knife, remove the white pith and discard. Cut the segments from their surrounding membranes and coarsely chop. Combine in a small mixing bowl with blueberries, chile, shallot, cilantro and the remaining 1/8 teaspoon salt, stirring gently. Serve with the chicken.
Make Ahead Tip: Marinate chicken (Step 1) for up to 8 hours.
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)