Blueberrysalsa Recipes

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BLUEBERRY SALSA



Blueberry Salsa image

If the blueberries are not quite in season I like to do half blueberries and half raspberries, they sweeten it up a lot. It is great with chips or as a topping for pork and turkey london broil.

Provided by Liz Rosenfeld

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 15m

Yield 24

Number Of Ingredients 7

2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1 tablespoon finely chopped jalapeno pepper
⅓ cup chopped red onion
¼ cup chopped red bell pepper
1 fresh lime, juiced
salt to taste

Steps:

  • In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.

Nutrition Facts : Calories 12.6 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 23 mg, Sugar 2 g

BLUEBERRY SALSA



Blueberry Salsa image

This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 9

1-1/2 cups fresh blueberries
1/4 cup chopped sweet red pepper
2 green onions, finely chopped
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh cilantro
1-1/2 teaspoons sugar
1/4 teaspoon salt
Dash of pepper

Steps:

  • Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

GRILLED HALIBUT WITH BLUEBERRY SALSA



Grilled Halibut with Blueberry Salsa image

Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups fresh blueberries, divided
1 small red onion, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil, divided
1/8 teaspoon plus 1 teaspoon salt, divided
1/8 teaspoon pepper
6 halibut fillets (5 ounces each)

Steps:

  • In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

BLUEBERRY LIME SALSA



Blueberry Lime Salsa image

Everything in this salsa is fresh and summery. So delicious with seafood or chicken or duck or almost anything grilled. From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg. The cooking time is really macerating time.

Provided by Chef Kate

Categories     Sauces

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 small jalapeno pepper
2 1/2 cups fresh blueberries (divided use)
1/2 small red onion
1/2 small red bell pepper, cored and seeded
3 tablespoons fresh lime juice
1/2 teaspoon coarse sea salt
1/2 cup fresh basil, loosely packed finely julienne
1/3 cup fresh cilantro, loosely packed coarsely chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon gingerroot, freshly grated
fresh ground black pepper

Steps:

  • Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
  • In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
  • Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno.
  • Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
  • Set aside for about 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 62.2, Fat 2.5, SaturatedFat 0.3, Sodium 195.5, Carbohydrate 10.7, Fiber 1.9, Sugar 6.8, Protein 0.7

GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA



Grilled Chicken with Blueberry-Basil Salsa image

With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

Steps:

  • Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
  • Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine.Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
  • Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

Nutrition Facts : Calories 237 g, Cholesterol 88 g, Fat 3 g, Fiber 3 g, Protein 36 g, Sodium 266 g

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