Name: Blueberry Jalapeno Salsa Recipe
Yield: 8
Ingredients: 2 medium tomatoes; 1 cup fresh or frozen wild blueberries; 3/4 cup chopped sweet onion; 2 cloves garlic, finely minced; 2 tablespoons rice wine vinegar; 2 tablespoons extra virgin olive oil; 1 jalapeno pepper, finely chopped; 1/2 Hungarian hot pepper, finely chopped; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped Italian flat-leaf parsley; Salt and pepper to taste

In addition to anthocyanins, blueberries contain a diverse range of phenolics, which contribute to their numerous health benefits. This unique salsa is slightly sweet — yet with a “kick”— and pairs well with grilled fish or chicken.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

2 medium tomatoes
1 cup fresh or frozen wild blueberries
3/4 cup chopped sweet onion
2 cloves garlic, finely minced
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 jalapeno pepper, finely chopped
1/2 Hungarian hot pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat-leaf parsley
Salt and pepper to taste

Directions

Cut tomatoes in half and remove seeds. Chop tomatoes.
Put all ingredients in and toss until evenly distributed.
Chill in refrigerator overnight.

Nutrition information (per serving)

Makes 8 servings

Calories: 60
Total fat: 3.5 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Total carbohydrate: 7 g
Fiber: 1 g
Sugars: 4 g
Protein: 1 g

— Recipe provided by Digestive Disease Health Team Dietitians.

Learn more about our editorial process.