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Peppered Blueberry Salsa

This lively, nourishing condiment combines canned blueberries and peppers as a great complement with lamb, salmon or served with crisp tortilla or pita chips.

Recipe by Canned Food Alliance
Servings
5
Tags
latin, mexican, dairy free, gluten free, nut free, vegetarian, snacks, labor day, memorial day

Ingredients

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

Preparation

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