Happy Fourth of July! Salsa Roja, Blanca, y Azul proudly represents American Independence Day colors, with the mixture of red bell peppers, jicima, and blueberries. The dish also has a spark like fireworks with a bit of tajín seasoning.
The first bite of this chunky salsa (think of it like a pico de gallo) and you’ll notice a profound freshness, which is very appropriate for celebrating the birth of our country. The salsa’s freshness comes from the jicima and bell pepper, but the addition of blueberries boosts that flavor with a bit of sweetness.
Sparkling throughout the salsa is tajin. If you have never had tajín before, it is a spicy seasoning that is typically made up of grounded árbol, guajillo, and pasilla chiles as well as dehydrated lime juice and sea salt. Try looking for it at the grocery store in the liquor aisle. Tajín is an incredible rimmer for Margaritas!
Salsa Roja, Blanca, y Azul is without question a snack salsa. If you’re looking for an appetizer before that Fourth of July barbecue and fireworks show, try this simple and quick salsa dish.
INGREDIENTS
1 Red Bell Pepper, stemmed, seeded, diced
1 cup Jicama, diced
2/3 cup Blueberries
½ tsp Tajín
½ tsp Olive Oil
DIRECTIONS
Remove the stem and seeds from the bell pepper, before slicing into the small bite-size chunks (about 1/2 inch long and wide). Next, peel off the outer layer of the jicama and then dice into small bite-size pieces. Wash and dry the blueberries before placing them as well as the bell pepper and jicama slices inside a bowl. Briefly mix with a spoon and then add the olive oil. Give the salsa another brief mix with the spoon, spreading the oil throughout. Finally, sprinkle tajín over the top of the salsa and mix one more time. Let it sit in the fridge for at least 10 minutes before serving.
Sunday Salsa 