Recipe
Appetizer
Blueberry-Clementine Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. fresh blueberries, washed and drained | ||
| 6 clementines, peeled, segmented and cut into bite-size pieces | ||
| 2 orange tomatoes, chopped | ||
| 1 medium red bell pepper, chopped (about 1 cup) | ||
| 1 medium red onion, chopped (about 1 cup) | ||
| 1 jalapeno pepper, diced (remove the veins and seeds for less heat if desired) | ||
| ¼ c. chopped fresh cilantro | ||
| zest of 1 fresh lime (about 2 teaspoons) | ||
| juice of 1 fresh lime (about 1/4 cup) | ||
| 1 tbsp. agave nectar | ||
| 1 tsp. salt | ||
| Ground black pepper, to taste |
Directions
- Combine the blueberries, clementines, tomatoes, bell pepper, onion and jalapeno in a large bowl.
- In a separate bowl, stir together cilantro, lime zest and juice and agave nectar. Pour over the fruits and vegetables and toss gently to coat. Add salt and pepper to taste.
- Cover and refrigerate for at least two hours; stir before serving. Note, the fruit will release juice as the salsa chills, so you may want to strain it before serving.
- Serve with tortilla chips or as a relish for fish or chicken.
Nutrition facts
Servings
25 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 6g
- Protein: 0g
Recipe Source:
Carrie Leftwich, catering manager, and Janet Macon, dietitian, at the West Locust Hy-Vee in Davenpor