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Prepare all ingredients: Rinse and halve the fresh blackberries. Finely mince the jalapeño, removing seeds and ribs for a milder salsa, or leaving some in for more heat. Finely dice the red onion. Chop the fresh cilantro. Squeeze fresh lime juice.

In a medium mixing bowl, combine the halved blackberries, minced jalapeño, diced red onion, and chopped cilantro.

Add the balsamic vinegar, fresh lime juice, granulated sugar (or honey), salt, and freshly ground black pepper to the bowl.

Gently stir all ingredients together until they are well combined. Be careful not to mash the blackberries too much.

For optimal flavor, allow the salsa to sit at room temperature for at least 15 minutes. This resting period helps the flavors to meld and deepen.

Serve the Blackberry Jalapeño Balsamic Salsa immediately with grilled meats, fish, or as an appetizer with crostini. Store any leftovers in an airtight container in the refrigerator for up to 3 days.


Prepare all ingredients: Rinse and halve the fresh blackberries. Finely mince the jalapeño, removing seeds and ribs for a milder salsa, or leaving some in for more heat. Finely dice the red onion. Chop the fresh cilantro. Squeeze fresh lime juice.

In a medium mixing bowl, combine the halved blackberries, minced jalapeño, diced red onion, and chopped cilantro.

Add the balsamic vinegar, fresh lime juice, granulated sugar (or honey), salt, and freshly ground black pepper to the bowl.

Gently stir all ingredients together until they are well combined. Be careful not to mash the blackberries too much.

For optimal flavor, allow the salsa to sit at room temperature for at least 15 minutes. This resting period helps the flavors to meld and deepen.

Serve the Blackberry Jalapeño Balsamic Salsa immediately with grilled meats, fish, or as an appetizer with crostini. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
