Wild berry salsa

Coming soon, we’ll be making nachos. What better way to enjoy those crunchy tortilla chips than with homemade salsa. This one is really simple – definitely different, but really good.

What I love about this recipe is that the flavor you get out of it will vary depending on the wild berries that you pick. You can also go to a u-pick/we-pick berry farm and gather raspberries and/or strawberries. Experiment! Have fun! Go crazy! You know, as crazy as you can go when talking about making salsa…

My family are not huge fans of the heat that a jalapeño brings, but, if you want to spice things up, prep a little fresh spicy pepper and throw it in the mix.

What you will need:

  • 6 oz wild berries (we picked some early sumac*, some late salmonberries, and some thimbleberries)
  • 1 dry pint fresh grape tomatoes, quartered
  • 1/4 onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 teaspoon salt, ground
  • 1 garlic clove, mashed
  • 1/4 tsp cumin, ground
  • Pinch of black peppercorns, ground
  • A squeeze of fresh lime juice (You may not feel this is necessary if you have citrusy sumac in the mix. I just enjoy really zesty flavors.)

How you can do it:

  1. Combine berries, tomato, onion and cilantro.
  2. Use a mortar and pestle or spice mill to cream garlic and salt together before adding the cumin and pepper.
  3. Mix in the spice blend and dip those chips.

If you make this recipe, please share your thoughts and photos with #wildberrysalsa and #CookingWithMummaAlsum.

*Be sure you are picking edible, non-poisonous berries before you make anything with them.

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