In the Yavorsky household (this includes my brother and sister-in-law to be who live just a couple of blocks away), salsa is a staple of our diet and can be consumed anywhere from 2-10 times a week, depending on the occasion. Our family’s obsession with this delicious little dip drove me to create a festive version for the upcoming holiday (which also happens to be my husband and my anniversary…tune in tomorrow for a blow-by-blow).
Some might think that sweet things like strawberries and blueberries do not belong in salsa. To that I say, don’t knock it until you try it. This version is based around the same premise as mango or peach salsa, but with a specific color theme in mind! The jalapenos, onion, lime and sea salt add just the right amount of authentic salsa taste while the berries deliver a sweet twist that is delightfully unexpected.
We served our salsa on top of grilled fish tacos with a little bit of purple cabbage and, of course, guac. You could also just grab a chip and dip, use it on top a salad, puree it and guzzle away or dump it into little kiddie pools and proclaim a day of salsa wrestling…be creative, and as always, give thanks and enjoy!
- 1 cup fresh blueberries
- 1 cup diced strawberries
- 1 cup diced jicama
- 1/3 cup chopped cilantro (or mint if you’re one of those people who can’t handle cilantro)
- 1/4 cup finely chopped red onion
- 2 tablespoons finely choppek jalapeno pepper, stemmed and seeded
- Juice of 1 large lime
- Salt, to taste
- In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste.