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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
latin, mexican, dairy free, gluten free, nut free, vegetarian, snacks, labor day, memorial day


  • 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 jalapeño pepper, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon honey
  • Pinch of salt


  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.