Nancy Zaslavsky’s recipe uses a variety of chilies and citrus fruits to create this zesty salsa for your next get-together.
Blackberry-Citrus Table Salsa
1 C coarsely chopped white onion
½ stemmed and minced yellow/orange chile manzano (a.k.a. chile perón, black seeds removed) or substitute 1 serrano chile or 1 jalapeño chile (unseeded)
1 C blackberries (fresh or thawed frozen)
1 Valencia orange, juiced
1 Mexican lime (a.k.a. Key lime, if possible), juiced
½ C chopped cilantro
1 t organic agave syrup or sugar
¼ t sea or kosher salt
Put the onion and chile into a blender or food processor. Pulse.
Add in the blackberries, and pulse again.
Step 3Pour in the orange and lime juices.
Add the cilantro, sweetener and salt.
Pulse one final time to a coarse texture.
Taste. Adjust seasoning and add more minced chili for a spicier salsa, if desired.