Berry Salsa

berry salsa

Berry Salsa

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This easy salsa recipe is sweet, spicy, and a little bit tart. It's perfect for dips, tostadas, or as a condiment.
Servings: 3 cups
Calories: 148


  • 1 fresh jalapeno pepper
  • 1/2 red onion chopped
  • 2 spring onions chopped
  • 1 to mato finely diced
  • 1 small yellow pepper seeded and chopped
  • 4 tbsp chopped fresh coriander
  • 1/4 tsp salt
  • 1 tbsp raspberry vinegar
  • 1 tbsp fresh orange juice
  • 1 tsp honey
  • 1 tbsp olive oil
  • 5 oz strawberries hulled
  • 4 oz blueberries or blackberries
  • 6 oz raspberries


  • Wearing rubber gloves, finely mince the jalapeno pepper. Discard the seeds and membrane if a less hot flavour is desired. Place the pepper in a bowl.
  • Add the red onion, spring onions, tomato, pepper and coriander, and stir to blend.
  • In a small mixing bowl, whisk together the salt, raspberry vinegar, orange juice, honey and olive oil. Pour this over the jalapeno mixture and stir well to combine.
  • Coarsely chop the strawberries. Add them to the jalapeno mixture with the blueberries or blackberries and the raspberries. Stir to blend together. Leave to stand at room temperature for about 3 hours.
  • Serve the salsa at room temperature, with grilled/broiled fish or poultry.
Calories: 148 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 6g
Saturated Fat: 1 g
Sodium: 201 mg
Potassium: 448 mg
Fiber: 7 g
Sugar: 13 g
Vitamin A: 643 IU
Vitamin C: 136 mg
Calcium: 45 mg
Iron: 1 mg
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