Blueberry Cucumber Salsa (Printable)
Sweet blueberries meet crisp cucumber in a refreshing summer salsa with jalapeño and lime.
# What You Need:
→ Fresh Produce
01 - 1 cup fresh blueberries, halved
02 - 1 medium cucumber, peeled and diced
03 - 1/4 cup red onion, finely chopped
04 - 1 small jalapeño pepper, seeded and minced
05 - 1/4 cup fresh cilantro, chopped
06 - Juice of 1 lime (about 2 tablespoons)
→ Pantry
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Halve the blueberries, dice the cucumber into small uniform pieces, finely chop the red onion, seed and mince the jalapeño, and roughly chop the fresh cilantro.
02 - Place all prepared produce into a medium mixing bowl.
03 - Squeeze fresh lime juice over the mixture and sprinkle with sea salt and freshly ground black pepper.
04 - Gently fold all ingredients together with a spoon or spatula until evenly coated and well combined. Avoid mashing the blueberries.
05 - Allow the salsa to rest for 10 minutes at room temperature so the flavors meld. Serve chilled with tortilla chips, or spoon over grilled chicken, fish, or tacos.
# Expert Suggestions:
01 -
- Zero cooking required, which means your kitchen stays cool even on the hottest summer afternoon.
- The sweet and savory balance catches people off guard in the best possible way, and everyone will ask what is in it.
02 -
- If you salt the salsa and let it sit too long, it will become soupy, so aim to serve it within an hour of making it for the best texture.
- Taste your blueberries before you commit, because sour berries will throw off the whole balance and no amount of lime juice can fix that.
03 -
- Chill your serving bowl in the freezer for ten minutes before assembling, which keeps everything crisp and refreshing on a hot day.
- A pinch of sugar can rescue bland blueberries, but taste first because good berries need no help at all.