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:
- Combine berries, tomato, onion and cilantro.
- Use a mortar and pestle or spice mill to cream garlic and salt together before adding the cumin and pepper.
- 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.
Cooking with Mumma Alsum: 
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