This appetizer recipe, or at least a version of it, has been on my “to try” list since I first saw it here.
So with July 4th looming and friends scheduled to come over this past week, I knew it was the perfect time to give it a try. That way I would have time to adjust or come up with a different recipe, if needed, prior to the 4th.
It was delicious!
I wanted it to be sweeter than the original recipe, and not hot, so I added honey and eliminated the jalepenos. I also doubled the amounts they suggested and was glad I did because it was definitely the favorite dish of the night.
We used tortilla chips for dipping and really loved the interesting mix of sweet and salty. (For some reason cinnamon chips were no where to be found when I was shopping for this recipe, but those will be next to try.)
2 cups strawberries – diced
2 cups blueberries
2 cups jicama – diced
2/3 cup cilantro – chopped
1/2 cup red onion – chopped
Salt (to taste) – I used Kosher
4 TBSP lime juice
*2 TBSP honey
Tortilla or cinnamon chips for dipping
*This is a little bit of a guess since I drizzled until it seemed right, so add to taste.
Red, White and Blue Salsa Appetizer Recipe
Chop the strawberries, blueberries, jicama, cilantro and onion.
Gently mix the chopped ingredients with the lime juice and honey until completely combined and add salt to taste.
As with any fruit dish like this, it’s probably best eaten the same day, but we ate leftovers the next day as a salad and it was still good.
Definitely an appetizer recipe I’ll make again and again. Perfect for the 4th, because of the colors of course, but a really great option for any summer get together!