Red, White and Blue Salsa – it’s bright, fresh, delicious; and oh so patriotic!
It was one of those pristine Carolina days, with clear blue skies and delightful temperatures climbing only into the mid 70’s. Scott and I had Emmy, our two-year-old granddaughter, hanging out with us for a few days, while mommy and daddy went off on a little getaway for their anniversary. We decided it would be fun to visit one of the local pick-your-own strawberry patches with our little friend. It was perfect timing as I had been dreaming up a Red, White and Blue salsa to celebrate all the patriotic summer holidays and I needed fresh strawberries.
I wanted to use local strawberries, because they’re so much prettier and tastier than the berries that are picked early and shipped clear across the country. My beautiful stash from the strawberry patch inspired me to get started.
I picked up a carton of sweet, plump blueberries, a jalapeño, a bunch of cilantro, a white onion and a jicama. Jicama is a type of root vegetable that is common in Mexican cuisine. It looks a bit like a turnip and is mostly eaten raw. Jicama is crunchy, slightly sweet and wonderful in salads, salsas or as crudités (veggies for dipping). It was perfect for my Red, White and Blue Salsa, since the interior is a snowy white color. You can find jicama at most larger grocery stores in the produce section.
I used a splash of lime juice, a drizzle of honey and a bit of finely minced garlic for a light dressing that ties the flavors together with a bright vibrancy. You can make the dressing and prepare the fruit and veggies in advance, but I recommend storing everything separately until just before serving.
This Red, White and Blue Salsa is fabulous with chips, as a healthy, fun appetizer. It’s also delicious spooned over grilled chicken or fish. Another option is to serve it as side for a potluck, picnic or summer party.
If you’re American, be sure to pull out your flag and whip up a batch of this patriotic salsa. If you live elsewhere; no worries, it’s also just a wonderful way to celebrate the bounties of the warm weather season.
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- 3 tablespoons fresh lime juice
- 2-3 teaspoons honey start with 2 and add more if needed
- 1 medium jalapeno finely chopped
- 1 small clove garlic finely minced
- ¼ teaspoon salt
- ¾ cups diced jicama
- ½ cup finely diced white onion*
- 1 cup diced fresh strawberries
- 1 cup fresh blueberries
- ½ cup finely chopped fresh cilantro
Combine all ingredients for the dressing in a small bowl. Stir well till combined. Set aside.
Set aside 1 tablespoon of the chopped cilantro.
Just before serving, combine all salsa ingredients (except reserved cilantro) in a medium size bowl. Pour dressing over and mix gently to combine. Sprinkle with a bit of the reserved cilantro and serve.
* I love to use my veggie chopper for salsas like this. It chops veggies into uniform pieces in minutes. It's great for jicama, carrots, potatoes, onion, celery, etc.