Ingredients
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/4 cup red onion
- 2 tablespoons lime juice
- 1 tablespoon basil
Preparation
- Wash the blueberries and raspberries and let excess water drain off.
- Cut up onion into pieces. Place berries, onion, lime juice and basil in a food processor or blender.
- Pulse until ingredients are finely chopped. Let salsa sit overnight in the refrigerator.
Helpful hints
- Serve with low-sodium crackers or tortilla chips. Look for brands with the lowest amount of sodium.
- You may also serve with homemade pita chips. Split the pitas in half and cut each half into quarters. Spray with cooking spray and bake at 350º F for about 8 minutes.
- A 6-ounce container of berries is typically about 1 cup of blueberries or raspberries.
- Drain salsa through a fine sieve to remove excess fluid if you are on a fluid restriction.
