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Peppered Blueberry Salsa
great on lamb, salmon or tortilla chips. |
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1 can (14 to 15 ounces) blueberries in light syrup, drained
2 tablespoons red onion, diced
2 tablespoons canned green chili pepper (mild or hot) or 1 fresh jalapeño pepper, chopped
1/2 cup chopped red or yellow bell pepper
1/4 cup fresh cilantro, parsley or mint, chopped (loosely packed)
1 teaspoon honey
2 tablespoons freshly squeezed lime juice
Pinch of salt
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In a medium bowl combine all ingredients; blend gently. Cover and refrigerate for about 30 minutes to let flavors blend. Serve immediately.
Servings: 5
Nutritional Information Per Serving:
Calories 60; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 45mg; Carbohydrate 15g; Fiber 1g; Protein 1g
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Preparation Time: 15 |
Serves: 5 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
Pennsylvania
United States |
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| This recipe has been viewed 2409 times. |
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