Blueberries are one of my favorite fruits to eat, so I have been wanting to integrate them into a salsa for quite awhile. I came up with a Blueberry Serrano Salsa that offers an abundance of sweet and spicy flavors.
By themselves, blueberries are a delicious fruit, but they always taste even better when mixed with strawberries. That’s why I combined the duo for this salsa, while balancing out that sweetness with a powerful kick from the serranos.
Serranos are hotter than jalapeños and anaheim peppers. Not only did I decide on using serranos because of that increased heat, but also due to my garden being full of serranos at the moment. If you’re looking to limit the heat in the Blueberry Serrano Salsa try using three or less of the peppers.
The Blueberry Serrano Salsa is a fun and addictive appetizer for your next family gathering. I also recommend trying it as a topping on fish or grilled chicken.
5 Serranos, seeded
1 cup Blueberries
1 tbsp Cilantro
¼ cup Red Onion, chopped
2 Limes (1 zested, both juiced)
1/8 tsp Salt
1/8 tsp Pepper
Wash the strawberries and blueberries in a colander under cold water. Dry the fruits with a towel. Discard the tops of the strawberries before placing them as well as the blueberries in the blender.
Next, remove the stems and seeds from the serranos. Chop the red onion into small pieces. Zest one of the limes, setting the lime zest to the side once completed. Squeeze out the juice from both of the limes. Add the lime juice, serranos, onion, and cilantro into the blender.
Purée for 30 seconds and then add the salt and pepper. Blend for an additional 30 seconds. Pour the salsa into a bowl and sprinkle the lime zest over the top of the salsa. Let it sit in the refrigerator for 20 minutes before serving.