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.
Pour 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.