Karl’s Blackberry Salsa

Adapted from a recipe in The Organic Kitchen Garden calendar (June)

While Jan and Eilene were in Hopi, I made a large pile of tamales for later meals. I served them for Father’s Day dinner and I decided to make two sauces to pour over the somewhat dry tamales. At Miriam’s request I made a mole.  While I was deciding on the second sauce, Jan noticed a recipe on the kitchen calendar. As usual, I could not follow the recipe, but had to make “improvements.”

Karl’s Blackberry Salsa

Karl’s Blackberry Salsa

Note: Every year I find—or I am gifted—a “food” related calendar for the kitchen. This years it was The Organic Kitchen Garden.

After Dinner Note: This recipe got a lot of compliments during dinner.

Karl’s Blackberry Salsa


1 cup ripe blackberries
½ cup yellow onion, diced finely
1 Jalapeño, diced finely
1 cup cilantro chopped finely
2 Tbs. apple cider vinegar
1 tsp. sugar
Pinch Kosher salt

1 ripe avocado


1. Cut each berry into 3-5 slices and put them in a bowl.

2. Add the onion, Jalapeño, cilantro, vinegar, sugar, and salt.

3. Use a pastry cutter to mash the berries slightly and mix the ingredients together.

4. Just before serving, mash the avocado in a small bowl and fold it into the berry mixture.

5. Chill the salsa for 10-15 minutes, to meld.

6. Serve cool.

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian

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