Wild Blueberry & Corn Salsa

Serving size:
4 oz.

Component Qualification:
¼ cup Fruit, ¼ cup Vegetable

9 oz./2 cups	Red onion, diced
9 oz./2 cups	Red pepper, diced
3 oz.	Diced green chilies, canned
12 oz./2 cups	Frozen corn kernels, thawed
14 oz./3 ½ cups	Wild Blueberries, thawed & drained
3 ½ cups	Savory Base Fruit Sauce
2 oz.	Lime juice
2 tsp	Smoked paprika
2 tsp	Chili pepper flakes
2 tsp	Ground cumin
¼ cup	Chopped fresh cilantro
	Salt and fresh pepper to taste

Equipment & Utensils:

18 oz./4 cups	Red onion, diced
18 oz./4 cups	Red pepper, diced
6 oz.	Diced green chilies, canned
24 oz./4 cups	Frozen corn kernels, thawed
28 oz./7 cups	Wild Blueberries, thawed & drained
7 cups	Savory Base Fruit Sauce
4 oz.	Lime juice
4 tsp	Smoked paprika
4 tsp	Chili pepper flakes
4 tsp	Ground cumin
½ cup	Chopped fresh cilantro
	Salt and fresh pepper to taste

36 oz./8 cups	Red onion, diced
36 oz./8 cups	Red pepper, diced
12 oz.	Diced green chilies, canned
48 oz./8 cups	Frozen corn kernels, thawed
56 oz./14 cups	Wild Blueberries, thawed & drained
14 cups	Savory Base Fruit Sauce
8 oz.	Lime juice
8 tsp	Smoked paprika
8 tsp	Chili pepper flakes
8 tsp	Ground cumin
1 cup	Chopped fresh cilantro
	Salt and fresh pepper to taste

Nutrients per servings: See nutrition panel

1.Add diced red onion, diced red pepper, diced green chilies, and corn kernels to mixing bowl.

2.Add lime juice, smoked paprika, chili pepper flakes, ground cumin and chopped cilantro to bowl. Stir to evenly mix.

3.Add Wild Blueberry Dipping Sauce and wild blueberries. Stir to evenly mix.

4.Season to taste with sea salt and fresh pepper.

Critical Control Points for Food Safety:

Keep cold until service <40'F