Wild Blueberry & Corn Salsa

Wild Blueberry & Corn Salsa

Serving size:
3 oz.
Component Qualification:
¼ cup fruit, ⅛ cup vegetable
You can also make this recipe using our Savory Base Sauce for more menu flexibility. Learn How »
9 oz.Red onion, diced
9 oz.Red pepper, diced
3 oz.Green chilies, diced
12 oz.Frozen corn kernels, thawed
6 ¾ cupsWild Blueberries, thawed, drained
.75 eachChipotle pepper in Adobo Sauce, canned
4 oz.Lime juice
1 ½ tspSmoked paprika
1 TBSCumin ground
1 ½ tspBlack Pepper
1 cupFresh Cilantro
pinchSalt
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor
18 oz.Red onion, diced
18 oz.Red pepper, diced
6 oz.Green chilies, diced
24 oz.Frozen corn kernels, thawed
13 ½ cupsWild Blueberries, thawed, drained
1 ½ eachChipotle pepper in Adobo Sauce, canned
8 oz.Lime juice
1 tspSmoked paprika
2 TBSCumin ground
1 tspBlack Pepper
2 cupsFresh Cilantro
pinchSalt
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor
36 oz.Red onion, diced
36 oz.Red pepper, diced
12 oz.Green chilies, diced
48 oz.Frozen corn kernels, thawed
1.7 gallonWild Blueberries, thawed, drained
3 eachChipotle pepper in Adobo Sauce, canned
16 oz.Lime juice
2 TBSSmoked paprika
4 TBSCumin ground
2 TBSBlack Pepper
4 cupsFresh Cilantro
pinchSalt
Equipment & Utensils:
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Immersion blender, blender or food processor

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.