Peppered Blueberry Salsa

  • Yield: 5 servings


1 (14 to 15-ounce) can blueberries in light syrup, drained
1/2cup chopped red or yellow bell pepper
1/4cup fresh cilantro, parsley or mint, chopped (loosely packed)
2tablespoons red onion, diced
2tablespoons canned green chili pepper (mild or hot) or 1 fresh jalapeno pepper, chopped
2tablespoons freshly squeezed lime juice
1teaspoon honey
1pinch salt


  1. In a medium bowl combine all ingredients; blend gently. Cover and refrigerate for about 30 minutes to let flavors blend. Serve immediately.


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