For many people summer officially starts with Memorial Day Weekend.

In our house summer starts with the first batch of my Berry Salsa. Salsa is never a guilty food and this version is no exception. It’s loaded with antioxidants and anti-inflammatory ingredients, but who cares about that? It just tastes so darn good!

Adjust any of the ingredients to your taste. And while you might be tempted to leave out the salt because it’s a fruit salsa, keep it in there. The salt enhances the flavors. I used to add a little sugar, too, but I have no idea why. The recipe is perfect without it.

Note the red and blue works for that Fourth of July party too!

Print

Berry Salsa

Ingredients

• 1 pint strawberries, chopped
• 1/2 pint blueberries, chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• pinch salt

Instructions

1. Combine all ingredients.  Chill about 30 minutes.  Store in refrigerator, if there is anything left!

   *To save chopping time, cut the strawberries in quarters and toss in the food processor with the whole blueberries, chopped onion, roughly chopped cilantro, and salt. Then pulse three or four times, max. (Be careful not to over pulse, otherwise you'll end up with berry soup!)