Blueberry Jalapeno Salsa – Cleveland Clinic

Closeup of blueberry jalapeno salsa in wooden spoon suspended over tortilla chips.

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.

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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


  1. Cut tomatoes in half and remove seeds. Chop tomatoes.
  2. Put all ingredients in and toss until evenly distributed.
  3. 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.

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