• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Appetizers

    Fresh Blueberry Salsa (Sweet & Savory)

    Published: May 4, 2021 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    You can make this Fresh Blueberry Salsa in 15 minutes! It's sweet, savory and delicious! Serve it with tortilla chips or over fish, chicken or pork.

    bowl of blueberry salsa with lime and tortilla chips

    I'm completely addicted to this Fresh Blueberry Salsa. I'll eat it until my teeth turn blue...then I'll eat some more!

    Do you love blueberries as much as I do? I enjoy them in Blueberry Pie with Sugar Cookie Crust, Whole Wheat Blueberry Muffins, and Easy Lemon-Blueberry Pancakes. 

    It's nice to have a savory blueberry recipe (with a bit of sweetness!) in my repertoire.

    Here's what you need to know to make this Fresh Blueberry Salsa.

    Recipe ingredients

    blueberries, onion, cilantro, red pepper, jalapeno, lime, apple, apple sauce, seasonings, sugar

    It starts with fresh blueberries, of course. You'll want them ripe, juicy and sweet for best results.

    But, if it's off season, and your blueberries aren't sweet enough, you'll need to add extra sugar to taste. A bit of apple and apple sauce provides some natural sweetness as well.

    The savory factor comes from the red onion, red pepper, jalapeño, plus some hot sauce to give it a little kick. But no worries -- you can adjust the heat to your liking.

    And I love cilantro, but if it's not your thing, you can omit it. Just don't skip the lime juice, which provides a nice, bright accent!

    How to make blueberry salsa

    See the blueberry salsa recipe card at the end of this post, but here's an overview:

    cut ingredients in bowl, food processor with blueberries and ingredients, blended blueberry salsa
    1. Cut up the apple, red pepper and jalapeño and add them to a bowl with the other ingredients and two cups of the blueberries.
    2. Stir the ingredients, then add them to a bowl of a food processor (affiliate link).
    3. Press pulse briefly up to three times, just until the mixture is cut up. Do not let the food processor run for more than a few seconds, or you'll end up with all liquid. (Ask me how I know!!)
    4. Drain any excess liquid by placing the salsa in a fine-mesh strainer.
    5. Stir in the remaining cup of whole blueberries. Chill for one hour.

    Recipe tips

    • To make this spicy hot, include some jalapeño seeds.
    • Stir and taste the salsa before serving so you can adjust the seasonings as needed.
    • If your blueberries aren't sweet enough, you'll need to add more sugar.
    • If you want to tone down the heat, add more sugar and extra blueberries or apple pieces.
    hand dipping tortilla chip into blueberry salsa

    Frequently asked questions

    How to serve blueberry salsa

    Serve this as an appetizer dip with tortilla chips or as a topping for grilled chicken, pork, salmon or other fish. The salsa tastes best chilled, but you also could serve it at room temperature.

    Can this be canned?

    No, this recipe has not been tested for canning purposes. It would not be safe to preserve it by canning. Here is some information about canning homemade salsa.

    I hope you enjoy this fresh blueberry recipe as much as we do. It's perfect for summer gatherings. You can add it to your 4th of July menu or for Memorial Day as red, white and blue salsa!

    More recipes like this

    • Salsa Salmon with Lime and Balsamic Vinegar
    • Italian Strawberries with Sugar and Lemon
    • Guacamole with Cherries and Gorgonzola
    • Stuffed Pork Tenderloin with Cream Cheese and Jalapeños

    Enjoy!

    If you try this Fresh Blueberry Salsa recipe, be sure to leave a comment and rating!

    bowl of blueberry salsa with chips and lime

    Fresh Blueberry Salsa (Sweet & Savory)

    This Fresh Blueberry Salsa is sweet, savory and delicious! Serve it with tortilla chips or over fish or chicken.
    5 from 4 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: American, Tex-Mex
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 9 Makes 3 cups
    Calories: 44kcal
    Author: Mamma C

    Ingredients

    • 3 cups fresh blueberries (divided use)
    • ⅔ of a medium red apple
    • ½ of a red bell pepper
    • ⅔ cup chopped red onion
    • 1 jalapeño
    • ⅓ cup fresh cilantro leaves
    • juice of 1 lime
    • 2 tablespoons unsweetened applesauce
    • 1 teaspoon hot sauce
    • ⅓ teaspoon salt (Or more to taste. See notes.)
    • ¼ teaspoon black pepper
    • 1 tablespoon sugar (Or more, if your berries aren't sweet enough.
    • tortilla chips for serving
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Rinse blueberries and remove any stems. Pat them dry. Place two cups of the berries in a medium bowl. Reserve the remaining cup of blueberries for later.
    • Rinse an apple and pat it dry. Without peeling the apple, use a small knife to slice off large pieces around the core. Chop up ⅔ of the apple and add it to the bowl with the blueberries.
    • Rinse a red pepper and cut out the stem. Cut the pepper in half and remove the membrane and seeds. Chop up half of the pepper and add it to the bowl.
    • Peel and chop a small red onion until you have ⅔ cup. Add it to the bowl.
    • Rinse the jalapeño and cut off and discard the stem. Cut the jalapeño in half. You can use some or all of the seeds if you want a hotter salsa, or discard them for a more mild salsa. Chop up the jalapeño, adding it to the bowl. Don't touch your face after handling the jalapeño, because it will sting. Wash your hands well afterward.
    • Rinse the cilantro and shake off the water. Use scissors to cut off some leaves until they measure ⅓ cup. Add the cilantro to the bowl.
    • Add the lime juice, applesauce, sugar, hot sauce, salt and black pepper. Toss everything with a spoon to mix it. Add the mixture to the bowl of a food processor fitted with a chopping blade (or add it to your blender). Gently and briefly pulse the mixture one or two times. If needed, pulse it again, just until everything is chopped. (Be careful not to let the food processor or blender run too long, or you'll end up with all liquid.)
    • Drain any excess liquid in a fine mesh strainer and return the chopped salsa to your mixing bowl. Stir in the remaining cup of whole blueberries. Refrigerate the salsa for an hour before serving, ideally. Give it another stir and taste it to see if it needs any sugar or seasonings.
    • Serve it with tortilla chips or use it as a topping for grilled salmon, chicken or pork. Refrigerate any leftovers for up to four days.

    Video

    Notes

    • To make this spicy hot, include some jalapeño seeds.
    • If serving as a topping (without salty chips), you'll need to add more salt.
    • If your blueberries aren't sweet enough, you'll need to add more sugar.
    • If you want to tone down the heat, add more sugar and extra blueberries or apple pieces.
    • This recipe has not been tested for canning purposes, so it would not be safe to can it.

    Nutrition

    Calories: 44kcal | Carbohydrates: 11g | Sodium: 104mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 16.7mg | Calcium: 6mg | Iron: 0.2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from this Yummy Fresh Cranberry Salsa at Mel's Kitchen Cafe. Originally published on June 8, 2015 as "Red, White and Blueberry Salsa" and updated now with new photos and text.)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!
    « Baked Pesto Salmon Recipe
    Broiled Scallops with Parmesan Bread Crumbs »

    Reader Interactions

    Comments

    1. Spring Davis

      July 09, 2021 at 1:27 pm

      This is such an interesting twist on salsa! I can't wait to try it out.

      Reply
      • Mamma C

        July 09, 2021 at 1:38 pm

        Hi Spring - We just made this again for the 4th! It's so good with tortilla chips and wonderful on salmon. Enjoy!

        Reply
    2. Ella

      August 02, 2015 at 9:26 am

      can I omit the jalapeno and hot sauce? or would it ruin the whole dish..i'm a scaredy cat when it comes to spicy food, even just a bit...what's a good substitute? maybe garlic..or anything else? thanks

      Reply
      • Mamma C

        August 02, 2015 at 9:41 am

        Ella, I know what you mean. I can only handle moderate heat. You might want to try the salsa without the jalapeno and hot sauce and see how you like it. If it needs a little something, you could try red pepper flakes, if you have them. Also, some hot sauces are more mild than others. I use Frank's RedHot Original, which is not nearly as hot as Tabasco. (I can't handle Tabasco at all.)

        Reply
    3. Jessica DeMay

      July 12, 2015 at 8:33 pm

      This sounds so good!! Sweet, spicy, savory- what a fun dip!!

      Reply
      • Mamma C

        July 13, 2015 at 1:15 pm

        Yes, it's all of the above and one of my favorites! Thanks, Jessica!

        Reply
    4. Cheryl "Cheffie Cooks" Wiser

      June 11, 2015 at 8:11 pm

      Ha-Hee-Ho! I can only guess these inappropriate come backs!!! Too funny...Have a great weekend Andrea.

      Reply
    5. Cheryl "Cheffie Cooks" Wiser

      June 08, 2015 at 3:37 pm

      Why yes I do actually enjoy squeezing my limes and lemons. I go to great length to extract all the juice! Hee-Hee-you just make me laugh my friend. Love the fruit of course and who would not love those adorable tortilla cups too. Your forever Florida Bud. Cheryl

      Reply
      • Mamma C

        June 08, 2015 at 4:21 pm

        Hahaha! I can think of so many things to say, but all of them are inappropriate. Thanks, Cheryl!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Appetizers

    tomato bruschetta on white plater with drizzled balsamic glaze

    63 Italian Appetizer Recipes

    Baked Breaded Eggplant Slices

    guacamole on red plate

    Easy Guacamole Without Cilantro

    slice of stuffed pizza with escarole

    Escarole-Stuffed Pizza (Pizza di Scarola)

    close-up photo of pesto deviled eggs on a platter

    Pesto Deviled Eggs

    overhead photo of baked parmesan jalapeno poppers with prosciutto on a plate

    Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)

    Popular Recipes

    baked fish with butter

    Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)

    Oven-Fried Cod Recipe (Crispy & Delicious!)

    portion of zucchini casserole on plate

    Italian Zucchini Bake

    sausages, sliced peppers on white plate

    Easy Sausage and Peppers in the Oven

    baked pie crust

    Sugar Cookie Pie Crust

    Footer

    names of media publications

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2023 Cooking with Mamma C®