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 cups	Wild Blueberries, thawed, drained
.75 each	Chipotle pepper in Adobo Sauce, canned
4 oz.	Lime juice
1 ½ tsp	Smoked paprika
1 TBS	Cumin ground
1 ½ tsp	Black Pepper
1 cup	Fresh Cilantro
pinch	Salt

Equipment & Utensils:

18 oz.	Red onion, diced
18 oz.	Red pepper, diced
6 oz.	Green chilies, diced
24 oz.	Frozen corn kernels, thawed
13 ½ cups	Wild Blueberries, thawed, drained
1 ½ each	Chipotle pepper in Adobo Sauce, canned
8 oz.	Lime juice
1 tsp	Smoked paprika
2 TBS	Cumin ground
1 tsp	Black Pepper
2 cups	Fresh Cilantro
pinch	Salt

36 oz.	Red onion, diced
36 oz.	Red pepper, diced
12 oz.	Green chilies, diced
48 oz.	Frozen corn kernels, thawed
1.7 gallon	Wild Blueberries, thawed, drained
3 each	Chipotle pepper in Adobo Sauce, canned
16 oz.	Lime juice
2 TBS	Smoked paprika
4 TBS	Cumin ground
2 TBS	Black Pepper
4 cups	Fresh Cilantro
pinch	Salt

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.