I love a good theme, and with the 4th of July just around the corner, I can’t stop thinking about all things red white and blue.

Brian and I have our 7th anniversary on July 5th, but with the 4th of July holiday just the day before we are always celebrating with family (this year, my sister and her fiance will be in town!) I love making food to share, and this red and blue berry fruit salsa is the perfect red, white and blue dish to make for a crowd. I love eating it with tortilla chips, with fish tacos, or any other way that I can think to get this yummy sweet and spicy salsa in my mouth 🙂

Red and Blue Berry Fruit Salsa Tips

• This salsa is made with a combination of blueberries, raspberries and strawberries but if you only have one kind of berry on hand or two of the three berries on hand, feel free to just use what you have. I promise the salsa will still taste amazing.
• This recipe comes together very quickly. Once you mix everything together, I like to let it sit so the flavors can meld together while I prepare everything else but other than that it’s best to serve it fresh.
• The jalapeno in this recipe has the seed and membranes removed, so it’s not too spicy but feel free to use less jalapeno if you like less spice or leave some seeds in if you like more spice.

Red and Blue Berry Fruit Salsa

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• Author: Tara Deal Rochford
• Total Time: 15 minutes
• Yield: 1 1/2 cups salsa 1x

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Description

Red and Blue Berry Fruit Salsa is sweet and spicy and is perfect with your favorite tacos or tortilla chips. Low FODMAP, gluten free, dairy free, vegan.

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Ingredients

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⅓  cup fresh strawberries, cut in quarters

⅓ cup fresh raspberries

⅓ cup fresh blueberries

¼ cup red bell pepper, finely chopped

1 jalapeno, deseeded and chopped (you can add more or less depending on how much spice you like)

1 tablespoon fresh lime juice

1 tablespoon olive oil

Salt and pepper to taste

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Instructions

Combine all ingredients in a large bowl and stir to combine.

Serve right away or store in the fridge before serving.

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App. 

• Prep Time: 15 minutes
• Category: Side Dish
• Method: No Cook
• Cuisine: Mexican