Cinco de Mayo is less than a week away and no celebration is complete without some chips and salsa!
Dos Berry Salsa is a delicious variation that is full of flavor, colorful, and quick and easy to assemble!
Similar to Blueberry Salsa, I tweaked a recipe for a Triple Berry Salsa, using dos instead of tres berries. . . :) This recipe is easily adapted, changing the quantity for your crowd, using berries of your choice or fruit in season!
Dos Berry Salsa,
adapted from Taste of Home
3 cups fresh berries (I used blueberries, some chopped, some whole & chopped strawberries)
1 small sweet yellow pepper, chopped
1/4 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
Juice of ½ lime
Juice of ½ orange
1 tablespoon honey
1/4 teaspoon salt
In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill well*, stir before serving with chips.
*We prefer it after only a brief chilling time, 1 – 2 hours, so the flavors are still somewhat distinct, but chill it longer if you want the flavors to marry.
This is a refreshing salsa to enjoy during the summer months too!
Dos Berry Salsa
- 3 cups combination of fresh strawberries and blueberries; some diced, some whole
- 1 small sweet yellow pepper chopped
- 1/4 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper seeded and minced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- Juice of ½ lime
- Juice of ½ orange
- 1 tablespoon honey
- 1/4 teaspoon salt
- In a large bowl, combine the first five ingredients.
- In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat.
- Chill well, stir before serving with chips.
If you’re looking for a few more recipes for your fiesta,
you can find a taste of Mini Taco Dips HERE.
End your celebration on a sweet note with
Margarita Cookies, a shortbread-style cookie
with lime zest and a sprinkling of sea salt and
turbinado sugar for a sweet and tart treat.
Or sandwich them together with a combination of
lime sherbet and vanilla ice cream to cool the heat
from your fiery peppers or jalapeños.
Put the Olé in Corn and Bacon Guacamole!
Roasted or grilled corn adds just the right amount
of sweetness and smokiness to guacamole.