Veryberrysalsa Recipes
VERY BERRY FRUIT SALAD
Steps:
- Place 6 glasses in the refrigerator.
- In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.
VERY BERRY SALSA
JustBerryRecipes.com has many great sounding recipes. This salsa is one that I would like to try soon with grilled chicken breast.
Provided by lauralie41
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the berries and than let dry on paper towels. Discard any berries that are not edible, hull the strawberries, and than slice strawberries in quarters.
- In a large bowl, combine blueberries, strawberries, sugar, onion, vinegar, pepper, and hot pepper sauce. Mix well and place in refrigerator for at least one hour. Before serving, stir in the almonds. Serve over fruit sorbet, poultry, or pork.
VERY BERRY SALAD
Provided by Ellie Krieger
Categories dessert
Time 5m
Yield 6 (1 cup) servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.
Nutrition Facts : Calories 83 calorie, Fat 0 grams, SaturatedFat 0 grams, Carbohydrate 20 grams, Fiber 4 grams, Protein 2 grams
TRIPLE BERRY SALSA
"Blueberries are so nutritious, low in calories and packed with vitamin C, fiber and disease-fighting antioxidants. This chunky salsa is a fresh, flavorful blend of berries and veggies and would be great over grilled chicken, too." -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 22 servings (1/4 cup each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salsa; toss to coat. Chill until serving. Serve with chips.
Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY SALSA
This is a fruity and refreshing twist on salsa. Guests commonly line up to try it at parties, and they always leave satisfied.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
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- To prepare puree: Puree 1 1/2 cups raspberries, 1 cup strawberries, orange juice and lemon juice in a blender until smooth. Add sugar to taste. Set aside at room temperature for up to 3 hours or cover and refrigerate.
- To prepare sauce: Place lemon curd in a medium bowl and gradually stir in sour cream (or creme fraiche or yogurt). Transfer to a serving dish, cover and refrigerate until ready to serve.
- To prepare berries: If refrigerated, remove berries and the berry puree from the refrigerator about 3 hours before serving to bring them to room temperature. (Room-temperature berries and puree have the best flavor.) About 1 hour before serving, hull and quarter the strawberries and combine with the blueberries and blackberries in a large mixing bowl. Toss with the puree. Adjust the sweetness if necessary by gradually adding sugar to taste, 1 tablespoon at a time. Cover and let stand at room temperature.
- Just before serving, add the raspberries to the bowl, tossing very gently with two spoons and being careful not to break up the berries. Transfer to a serving dish, if desired, and garnish with mint. Serve each portion of berries topped with about 2 1/2 tablespoons of the lemon sauce.
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