Best Blueberry Salsa Recipes

BLUEBERRY SALSA

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.

BLUEBERRY SALSA

Steps:

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

CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA

Steps:

• To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
• Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
• Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
• To grill:
• Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
• Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
• To roast:
• Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

GRILLED HALIBUT WITH BLUEBERRY SALSA

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.

GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA

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.

MAINE WILD BLUEBERRY SALSA

Steps:

• Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
• In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.

BLUEBERRY HABANERO SALSA

Steps:

• Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

BLUEBERRY SALSA

Steps:

• Section pink grapefruit and discard membrane.
• Dice grapefruit and mix with remaining ingredients.
• Mix well and refrigerate for at least an hour before serving.

BLUEBERRY LIME SALSA

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.

BLUEBERRY GRAPEFRUIT SALSA

Steps:

• Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.

BLUEBERRY SALSA SALAD

Steps:

• In a large bowl, combine the blueberries, apple, orange, onion and cilantro. , In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes., Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.

GRILLED PORK CHOPS WITH BLUEBERRY SALSA

Steps:

• To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
• To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.

BLUEBERRY SALMON SALSA

Steps:

• Combine salsa ingredients in medium bowl.
• Salt to taste.
• Cover and allow to stand 1 to 2 hours in the refrigerator.
• Grill SeaBear Healthy Heart Wild Salmon Fillets (Sockeye Fillets).
• and serve salsa on top.

MAINE WILD BLUEBERRY SALSA

Steps:

• Bring a pot of water to a boil.
• Score the skin of the tomatoes by slicing an X into the skin on the bottom.
• Immerse the tomatoes in boiling water for about 15 seconds.
• Remove and place into a bowl of cold water.
• The skins should slip off easily.
• Peel the tomatoes, cut in half and remove the seeds.
• Chop the tomatoes and discard the seeds.
• In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley.
• Pour in the rice vinegar and olive oil and stir gently to mix.
• Season with salt and pepper.
• Cover and store in the refrigerator overnight to allow the flavors to blend.
• You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.
• ***Cook time doesn't include overnight refrigeration.

CRAB HOECAKES WITH BLUEBERRY-CORN SALSA

Steps:

• Corn: Invert a small bowl into a large bowl. Place the larger round end of corn upright on the inverted bowl. Run a knife down the cob cutting the corn kernels so they fall into the large bowl (this method will keep the corn contained in the bowl while easily cutting away every kernel). Run the knife down the cut cob to release the corn milk into the bowl. Repeat with remaining corn, then remove the small bowl.
• Salsa: To the corn add the blueberries. Finely dice the onion and add to the bowl along with lemon juice. Core the tomato then using a serrated knife dice about the same size as the corn and blueberries. Add to the bowl with as much juice as possible. Finely chop cilantro stems (save leaves for another recipe) and add to the salsa. Removes mint leaves (discard stems), finely slice and add to the salsa along with two big pinches of salt. Stir and let rest 15 minutes and up to 1 day. Makes about 4 cups.
• Crab: In a large bowl add chives, mayonnaise, mustard, hot sauce, coriander, lemon zest and juice. Trim and peel garlic then using a microplane grate the garlic into the crab. Add a pinch of salt and olive oil and whisk to combine. Pick through the crab for shells then gently fold into the dressing. Let rest in the refrigerator 15 minutes.
• Hoecakes: Cut the onion into several pieces and add to the blender along with buttermilk. Puree until smooth. Set aside. In a bowl stir together cornmeal, salt, and sugar. Stir in buttermilk onion mixture. Add enough water so it's the consistency of slightly loose pancake batter, starting with ¼ cup and adding a tablespoon at a time if necessary (Chef Howard says all cornmeal is different so adjust with water to get the proper consistency). If the consistency is correct but water pooling in the batter, add flour to further bind the batter. Stir and set aside.
• Preheat a skillet to medium heat, 1 minute. Add vegetable oil and swirl the pan so the oil evenly covers the bottom. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 hoecake. If the batter sizzles a little, the pan is ready. Continue to drop the batter making 2 more hoecakes making sure they're evenly spread out and not touching. Lower the heat slightly and cook for about 3 minutes. When the edges are brown and the tops dry, flip and cook an additional 3 minutes adding more oil if necessary. When golden brown with a lacy edge remove to a paper towel-lined plate to drain. Repeat with remaining oil and batter.
• Assembly: Stir olive oil into salsa. Set aside. Place hoecakes on a serving platter. Place several tablespoons of crab on the bottom of each hoecake. Top with several tablespoons salsa. Serve.

BLUEBERRY SALSA SALAD

Steps:

• Peel and section orange and cut into chunks. Add blueberries, apples, onion & cilantro. Whisk all dressing ingredients together. Pour dressing over fruit mixture and let stand 10 minutes. Layer salad mix, fruit, cheese. Add cracked pepper to taste.

CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA

Steps:

• To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
• Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
• Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
• To grill:
• Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
• Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
• To roast:
• Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.

BLUEBERRY WATERMELON SALSA

Steps:

• Place corn in a small saucepan and cover with water. Bring to a boil; cover and cook for 1-2 minutes or until crisp-tender. Drain and rinse in cold water. , Place the corn in a large bowl; stir in the remaining ingredients. Serve immediately or refrigerate.

MANGO-BLUEBERRY SALSA

Steps:

• 1. Prepare at least 1 hour prior to serving. 2. In a nonreactive bowl, mix all ingredients except the blueberries. 3. Add blueberries to the mix and carefully turn in with a spatula to complete mixing. Take care not to break the blueberry skins. 4. Refrigerate until 1 hour prior to use.

TURKEY ROLL-UPS WITH BLUEBERRY SALSA

Steps:

• Combine mayonnaise and curry powder in a bowl. Place blueberries, jalapeño, kiwifruit, lime juice, red onion and salt in bowl; stir to combine. Top each of lettuce leaves with 1 tablespoon mayo mixture, 1/2 slice deli turkey and 1 tablespoon plus 1 1/2 teaspoon blueberry salsa. Roll up to serve.