Wild Blueberry & Corn Salsa

Wild Blueberry & Corn Salsa

Serving size:
4 oz.
Component Qualification:
¼ cup Fruit, ¼ cup Vegetable
9 oz./2 cupsRed onion, diced
9 oz./2 cupsRed pepper, diced
3 oz.Diced green chilies, canned
12 oz./2 cupsFrozen corn kernels, thawed
14 oz./3 ½ cupsWild Blueberries, thawed & drained
3 ½ cupsSavory Base Fruit Sauce
2 oz.Lime juice
2 tspSmoked paprika
2 tspChili pepper flakes
2 tspGround cumin
¼ cupChopped fresh cilantro
Salt and fresh pepper to taste
Equipment & Utensils:
  • Mixing bowl, whisk, spatula
  • Measuring spoons and cups
18 oz./4 cupsRed onion, diced
18 oz./4 cupsRed pepper, diced
6 oz.Diced green chilies, canned
24 oz./4 cupsFrozen corn kernels, thawed
28 oz./7 cupsWild Blueberries, thawed & drained
7 cupsSavory Base Fruit Sauce
4 oz.Lime juice
4 tspSmoked paprika
4 tspChili pepper flakes
4 tspGround cumin
½ cupChopped fresh cilantro
Salt and fresh pepper to taste
36 oz./8 cupsRed onion, diced
36 oz./8 cupsRed pepper, diced
12 oz.Diced green chilies, canned
48 oz./8 cupsFrozen corn kernels, thawed
56 oz./14 cupsWild Blueberries, thawed & drained
14 cupsSavory Base Fruit Sauce
8 oz.Lime juice
8 tspSmoked paprika
8 tspChili pepper flakes
8 tspGround cumin
1 cupChopped fresh cilantro
Salt and fresh pepper to taste

Nutrients per servings: See nutrition panel

1.Add diced red onion, diced red pepper, diced green chilies, and corn kernels to mixing bowl.

2.Add lime juice, smoked paprika, chili pepper flakes, ground cumin and chopped cilantro to bowl. Stir to evenly mix.

3.Add Wild Blueberry Dipping Sauce and wild blueberries. Stir to evenly mix.

4.Season to taste with sea salt and fresh pepper.

Critical Control Points for Food Safety:

Keep cold until service <40'F