Wild Blueberry & Corn Salsa

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You can also make this recipe using our Savory Base Sauce
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Select Recipe Size:

Serving size:
3 oz.

Component Qualification:
¼ cup fruit, ⅛ cup vegetable

Ingredients

Ingredients Weight Measure
Red onion, diced9 oz.
Red pepper, diced9 oz.
Green chilies, diced3 oz.
Frozen corn kernels, thawed12 oz.
Wild Blueberries, thawed, drained6 ¾ cups
Chipotle pepper in Adobo Sauce, canned.75 each
Lime juice4 oz.
Smoked paprika1 ½ tsp
Cumin ground1 TBS
Black Pepper1 ½ tsp
Fresh Cilantro1 cup
Saltpinch
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor
Ingredients Weight Measure
Red onion, diced18 oz.
Red pepper, diced18 oz.
Green chilies, diced6 oz.
Frozen corn kernels, thawed24 oz.
Wild Blueberries, thawed, drained13 ½ cups
Chipotle pepper in Adobo Sauce, canned1 ½ each
Lime juice8 oz.
Smoked paprika1 tsp
Cumin ground2 TBS
Black Pepper1 tsp
Fresh Cilantro2 cups
Saltpinch
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor
Ingredients Weight Measure
Red onion, diced36 oz.
Red pepper, diced36 oz.
Green chilies, diced12 oz.
Frozen corn kernels, thawed48 oz.
Wild Blueberries, thawed, drained1.7 gallon
Chipotle pepper in Adobo Sauce, canned3 each
Lime juice16 oz.
Smoked paprika2 TBS
Cumin ground4 TBS
Black Pepper2 TBS
Fresh Cilantro4 cups
Saltpinch
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor

Directions

1.Add diced items to mixing bowl.

2.Puree half of Wild Blueberries with items 6-11.

3.Add puree to vegetables and add whole Wild Blueberries. Chop and mix with cilantro, adjust salt and spiciness.

1.Add diced items to mixing bowl.

2.Puree half of Wild Blueberries with items 6-11.

3.Add puree to vegetables and add whole Wild Blueberries.

4.Chop and mix with cilantro, adjust salt and spiciness.

1.Add diced items to mixing bowl.

2.Puree half of Wild Blueberries with items 6-11.

3.Add puree to vegetables and add whole Wild Blueberries. Chop and mix with cilantro, adjust salt and spiciness.

Critical Control Points for Food Safety:

Keep in cold holding until service, <40'F.