Wild Berry Salsa (Mobile-Friendly)

Wild Berry Salsa (Blueberries, Heat & Lime)

Fresh berries meet chile heat. We started this with blueberries, but I’ll swap in huckleberries or salmonberries when they’re around. Let it chill so everything marries, then put it on grilled fish, duck, or chicken.

Ingredients

• 1 cup blueberries — or mix in huckleberries/salmonberries
• ½ red bell pepper, coarsely chopped
• 1 jalapeño, finely diced (keep some membranes/seeds for more heat)
• 2 Tbsp cilantro, finely chopped
• 2 green onions, thinly sliced (white + green parts)
• Juice of ½ lime (more to taste)
• ¼ tsp sea salt (or to taste)
• Pinch of sugar (balances acidity/heat)
• Optional: ground black or white pepper, to taste

Glass or ceramic bowl recommended; avoid metal for longer rests.

Method

1. Prep berries: Remove stems; coarsely chop berries and add to a bowl.
2. Add veg: Stir in bell pepper.
3. Chiles: Finely dice jalapeño (reserve some membranes/seeds if you like it hotter) and add to bowl.
4. Herbs & alliums: Add cilantro and green onions.
5. Balance: Add lime juice, sea salt, and a pinch of sugar. Stir, taste, and adjust (more lime/salt or a few reserved seeds). Pepper is optional.
6. Rest: Cover and chill 2–3 hours. Stir before serving.

Heat & Flavor Dial

• Mild: seed jalapeño completely.
• Medium: add a few reserved seeds/membranes.
• Hot: keep most membranes or add a serrano.

Serving & Storage

Fantastic on grilled salmon or halibut, duck off the grill, and free-range chicken. Also great with bowls or spooned over beans and rice.

Keeps 3–4 days refrigerated. Stir before serving.

Nutrition (estimates)

Batch calculated from: 1 cup blueberries, ½ red bell pepper, 1 jalapeño, 2 Tbsp cilantro, 2 green onions, juice of ½ lime, pinch of sugar; salt not included. ~5 servings (½ cup each). Produce sizes vary.

*¼ tsp sea salt in the batch ≈ ~580 mg sodium total (~115–145 mg per ½-cup depending on yield).