This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here. This month’s host is Alissa who posted the original recipe and you can see all the other brilliant salsas on this week’s roundup (check the comments).
I have been waiting for this particular Food Matters Project recipe since the very beginning. Salsa is one of the simplest sauces/condiments to prepare, and other than onion, jalepeno and lime, you can really switch up the ingredients to whatever you want. Salsa is one of the most perfect foods to improvise with. It is naturally gluten-free (always a bonus) and it has a fairly high success rate (I don’t think I have ever had a truly bad salsa – just ones that aren’t as good as others).
I am not going to lie. I love a good salsa. And I really love a good salsa made from things other than tomatoes. Since it is almost summer, and berries are in season, I decided that a strawberry blueberry base was going to be perfect. (That, and there were some strawberries left over from my gluten-free strawberry tart).
* If you like the recipes that I develop and share, please consider purchasing my gluten-free cookie ebook. It is only $3, and it has my favorite cookie recipes as well as substitution information and tips and tricks. It is pretty awesome.
- 1 large jalepeno, seeds and ribs removed
- 1 large onion
- 1 clove garlic
- ½ pound container strawberries
- ½ pint blueberries
- ½ bunch cilantro
- juice of 2 limes
- salt to taste
- Finely chop all of the ingredients. (You can use a food processor if you want).
- Mix together with lime juice and salt. I used a couple of good pinches of salt. Let the salsa mature for a couple of hours before you eat it