Blueberry Strawberry Salsa: A Sweet &amp; Spicy Summer Snack

Equipment You’ll Need

Food processor (essential for pureeing the blueberry base into a smooth, chunky consistency), chef’s knife (for dicing strawberries and jalapeño), cutting board, mixing bowl, and measuring spoons.

Tips for the Best Blueberry Strawberry Salsa

For a milder heat, remove the jalapeño seeds and white membranes before adding to the food processor. Pulse the blueberry mixture rather than running it continuously—you want a chunky puree, not a smoothie. Taste after blending; if the berries are very sweet, add an extra squeeze of lime juice to brighten the flavor. If the salsa seems too thick, stir in a tablespoon of cold water to loosen it up.

Ways to Serve This Summer Salsa

Scoop it up with sturdy tortilla chips or serve alongside grilled chicken or fish for a fruity kick. Spoon it over a block of cream cheese and serve with crackers for an instant appetizer. Garnish with extra diced strawberries, a sprinkle of flaky sea salt, and a few cilantro leaves for color.

How to Store Leftover Fruit Salsa

Transfer the salsa to an airtight container and refrigerate for up to 3 days. The flavors will meld as it sits, but the strawberries will soften over time, so it’s best enjoyed within the first 24 hours. Give it a quick stir before serving again.

Can You Freeze This Salsa?

Yes, but the texture will change significantly after thawing—the berries become mushy and release a lot of liquid. For best results, freeze the salsa in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight and use it in smoothies, as a topping for yogurt, or as a sauce for grilled meats rather than as a fresh dip.

Frequently Asked Questions

Can I use frozen blueberries or strawberries?

Yes, but thaw them first and drain off any excess liquid before pureeing. Frozen berries tend to be softer and may make the salsa slightly more watery, so you might need to add a little extra lime juice to balance the flavor.

How can I make this salsa less spicy?

Remove the seeds and white membranes from the jalapeño before adding it to the food processor. For even less heat, use only half a jalapeño or substitute a mild pepper like a poblano.

Can I swap the strawberries for another fruit?

Absolutely. Diced mango, peach, or even pineapple work well in this easy salsa recipe. Just keep the total fruit volume the same and adjust the lime and salt to taste.

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Blueberry Strawberry Salsa

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Prep Time 15

Total Time 15

Servings: 12 servings

Calories: 37

Ingredients

1 pt fresh blueberries
2 jalapeno seeds removed, halved, or roughly chopped
0.5 small red onion roughly chopped
1 tbsp lime juice
3 cup diced strawberries washed and hulled
0.5 cup cilantro chopped
kosher salt
freshly ground black pepper

Equipment

food processor
bowl
knife
cutting board

Instructions

Combine the blueberries, jalapeno, onion, and lime juice in a food processor. Process for a minute or two until pureed.
Pour the blueberry puree into a bowl and add the strawberries and cilantro. Stir to combine and season to taste with salt and pepper.