Best Berry Salsa Recipes

APPLE BERRY SALSA WITH CINNAMON CHIPS RECIPE - (4/5)

Steps:

• SALSA: Peel, core, and slice apples. Chop apples, strawberries & kiwi with food chopper. Place chopped fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Chill fruit mixture. CINNAMON CHIPS: Lightly spray tortillas with water. Combine sugar and cinnamon in shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges Place in single layer on round baking stone. Bake 8 to 10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

PORK TENDERLOIN WITH THREE-BERRY SALSA

Steps:

• Place the first 5 ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., Add wine, shallots and reserved berry mixture to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.

TRIPLE BERRY SALSA

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips.

APPLE-BERRY SALSA

Steps:

• Peel, core and slice apples using a peeler/corer/slicer. Coarsely chop apple slices using a food chopper. Dice strawberries and kiwi using a chef's knife. Place fruit in a small batter bowl.
• Zest orange using a lemon zester/scorer to measure 1 teaspoon zest. Juice orange to measure 2 Tablespoons juice.
• Add zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
• Spoon into serving bowl and enjoy alone or with baked cinnamon chips!

APPLE BERRY SALSA WITH CINNAMON CHIPS

Steps:

• 1. Preheat oven to 475 F. Brush tortillas with water, using a pastry brush. Combine sugar and cinnamon; sprinkle over tortillas. Cut tortillas into eight wedges each, using kitchen shears or a sharp knife. Place wedges on a cookie sheet or stone. Bake 5 -7 minutes, until golden brown. Remove to a cooling rack.
• 2. Meanwhile, peel, core and slice apples, and dice them finely. Hull strawberries and kiwi; dice both. Zest orange [use all the zest, but don't go in as deep as the pith, as it can be bitter]. Juice orange. Combine prepared fruit, orange zest, orange juice, brown sugar and apple jelly in a mixing bowl. Mix well, and allow to sit in the refrigerator, covered, for at least a 1/2 hour, so flavors will blend. Serve fruit salsa with cinnamon chips. *Note: I have also used cinnamon graham crackers in place of the tortilla cinnamon chips, if I'm in a hurry. They're great.

APPLE BERRY SALSA

Steps:

• 1. Peel, core and slice apples. Coarsely chop apple slices using. Dice strawberries and kiwi using. Place fruit in Bowl.
• 2. Zest orange to measure 1 teaspoon zest. Juice orange to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
• 3. Baked Cinnamon Chips: Preheat oven to 400°F. Lightly spray 8 (7-inch) flour tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on baking sheet. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking sheet; cool completely. Repeat with remaining tortilla wedges.
• 4. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• Salsa:
• Using a food processor, puree 1/2 the fresh berries.
• Add whole berries and pureed berries into a mixing bowl.
• Add the rest of the ingredients (except Salmon) and mix well.
• Salmon:
• Brush fillets lightly with oil.
• Position on broiling pan, and place 4 to 5 inches from heat.
• Broil approximately 11 minutes per inch of thickness.
• Serve with blueberry salsa.

GRILLED HALLOUMI WITH HERBED BERRY SALSA

Steps:

• Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
• Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
• Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

CHIPOTLE BERRY FRUIT SALSA

Steps:

• In a large bowl, combine the first 8 ingredients. Cover and refrigerate until serving. Serve with pita chips.

BERRY SALSA

Steps:

• In a large bowl, combine fruit with sugars and preserves.
• Allow to chill for at least 15 minutes before serving.
• Serve with cinnamon sugar tortilla or pita chips (homemade or store-bought).

COPPER RIVER KING SALMON WITH BERRY-GINGER SALSA

Steps:

• 1. Salsa: Using a food processor, puree 1/2 the fresh berries. Add whole berries and pureed berries into a mixing bowl.
• 2. Add the rest of the ingredients (except Salmon) and mix well.
• 3. Salmon: Brush fillets lightly with oil.
• 4. Position on broiling pan, and place 4 to 5 inches from heat.
• 5. Broil approximately 11 minutes per inch of thickness.
• 6. Serve with blueberry salsa.

FISH TACOS WITH BERRY SALSA

Steps:

• Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt., Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese.

APPLE-BERRY SALSA WITH CINNAMON CHIPS

Steps:

• For the Chips: Preheat the oven to 475 degree. Brush the tortilla lightly with either the water or the melted butter using a pastry brush. Combine the sugar and cinnamon. Sprinkle over your tortillas. Cut each tortilla into 8 wedges using a pizza cutter. Place wedges on baking sheet and bake 5-7 minutes or until golden brown..
• Salsa: Meanwhile, peel and core the apples and cut into quarters and chop. Hull strawberries and slice with egg slicer (or by hand) Peel and chop your kiwi. Zest the orange and squeeze the juice out. Combine the fruit, juice, zest, brown sugar and jelly in a bowl. Serve with the chips above... Be sure to make extra chips for they are good to just eat by themselves... enjoy :-)

VERY BERRY SALSA

Steps:

• Rinse the berries and than let dry on paper towels. Discard any berries that are not edible, hull the strawberries, and than slice strawberries in quarters.
• In a large bowl, combine blueberries, strawberries, sugar, onion, vinegar, pepper, and hot pepper sauce. Mix well and place in refrigerator for at least one hour. Before serving, stir in the almonds. Serve over fruit sorbet, poultry, or pork.

APPLE BERRY SALSA WITH CINNAMON CHIPS

Steps:

• Preheat oven to 400 degrees F. For Cinnamon Chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas.
• Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.
• For Salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with Cinnamon Chips.

SUMMER BERRY SALSA

Steps:

• In a large bowl, combine the berries, sugar, onion, lemon juice, pepper and hot pepper sauce. Cover and refrigerate for 1 hour. Just before serving, stir in almonds.

BERRY SALSA

Steps:

• 1. Wearing rubber gloves, finely chop the jalapeno (discard the seeds and pith if a less-hot flavor is preferred). Place the pepper in a mixing bowl.
• 2. Add the red onion, scallions, tomato, bell pepper and coriander, and stir until well mixed.
• 3. In a small bowl, whisk together the salt, vinegar, orange juice, honey and olive oil until thoroughly combined. Pour this dressing over the jalapeno and bell pepper mixture and stir well.
• 4. Coarsely chop the strawberries. Then stir them into the mixture along with the blueberries (or blackberries) and raspberries. Allow to stand at room temperature for 3 hours before serving.
• 5. *Defrosted frozen berries can be used in this salsa, but the texture will be softer.

PORK TENDERLOIN WITH THREE-BERRY SALSA

Steps:

• Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes., Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook until a thermometer inserted in pork reads 145°, 2-4 minutes on each side. Remove from pan. Repeat with remaining pork and oil., In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1 tablespoon, 4-6 minutes. Stir in stock; cook until shallots are tender, about 5 minutes longer, stirring occasionally. Return pork to pan; heat through. Serve with salsa.