Nancy Zaslavsky’s recipe uses a variety of chilies and citrus fruits to create this zesty Blackberry-Citrus Table Salsa for your next get-together. You can use fresh or frozen blackberries in this version of a berry salsa, so make this next Taco Tuesday the best one yet. Blackberry Salsa for the win!
Blackberry-Citrus Table Salsa
1 C coarsely chopped white onion
½ stemmed and minced yellow/orange chile manzano (a.k.a. chile perón, black seeds removed) or substitute 1 serrano chile or 1 jalapeño chile (unseeded)
1 C blackberries (fresh or thawed frozen)
1 Valencia orange, juiced
1 Mexican lime (a.k.a. Key lime, if possible), juiced
½ C chopped cilantro
1 t organic agave syrup or sugar
¼ t sea or kosher salt
Put the onion and chile into a blender or food processor. Pulse.
Add in the blackberries, and pulse again.
Step 3Pour in the orange and lime juices.
Add the cilantro, sweetener and salt.
Pulse one final time to a coarse texture.
Taste. Adjust seasoning and add more minced chili for a spicier salsa, if desired.