Blueberry Pico de Gallo

  • Serves
  • Beginner, Easy

If you are a Mexican food connoisseur, you’re probably a big Pico de Gallo fan. Restaurants carry their own particular versions of this staple, some with jalapenos, some with green or red peppers or both, avocado can be added. We’re not sure who came up with the idea of using blueberries in this notorious dish,…

If you are a Mexican food connoisseur, you’re probably a big Pico de Gallo fan. Restaurants carry their own particular versions of this staple, some with jalapenos, some with green or red peppers or both, avocado can be added. We’re not sure who came up with the idea of using blueberries in this notorious dish, but it certainly was a great idea. Here’s a version that we love, that makes a great summer dip, or can even stand on its own as a salad bowl… no lettuce required.

  1. Coarsely chop cilantro leaves, this greatly reduces their volume.
  2. Place all ingredients, except lemon wedge, in a bowl, in the order given.
  3. Squeeze the juice from the wedge overtop ingredients.
  4. Stir all together and shout olé.
  • Avatar
    Melody

    January 28, 2019

    The tartness of the blueberries compliments the other ingredients.

    • Avatar
      Melody

      January 28, 2019

      5 stars.

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