BERRY SALSA
While in culinary school, I gained a renewed interest in sweet and savory salsas. I found this recipe in an appetizer cookbook that was given to me as a gift. It has a little sweet along with savory, spicy ingredients so I just had to try it. It's a nice accompaniment to grilled or barbecued fish and poultry, as well as ham.
Provided by S I
Categories Fruit Sides
Number Of Ingredients 14
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.
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