Tag Archives: jalapeno peppers

Refreshing Blueberry Salsa (Paleo, Whole30, Low Carb, Vegan)

This quick and refreshing blueberry salsa is made with all the fresh and delicious ingredients, and it’s a perfect Whole30 and vegan 4th of July dip recipe!

refreshing blueberry salsa recipe

Homemade salsa is one of my favorite foods. There’s nothing as refreshing as when you chop up and combine the freshest of the fresh ingredients and let the flavors meld together to dip your favorite tortilla chips in. For today’s recipe, I decided to think a little bit outside the box to incorporate one of my favorite summer fruits into the mix, and the result is fantastic. It has a slight natural sweetness without the need for any sugar that’s in many store-bought salsa!

Refreshing Blueberry Salsa Recipe

This blueberry salsa recipe is so light and refreshing, and it makes a perfect summer snack. At first, I was a bit hesitant about how blueberries would taste in salsa, but it’s subtle and delicious while being unique and addicting at the same time.

It’s also a healthy low carb and Whole30 compliant salsa, and the festive colors are so perfect to serve as a 4th of July dip recipe or any other summer holidays.

Blueberry salsa before mixed together
fresh ingredients for a whole30 compliant salsa

How to Make This Blueberry Salsa

This blueberry salsa one of the easiest recipes to make. Just chop up the ingredients and mix them together! Roughly chopping up the blueberries first really lets their flavors combine better with the rest of the ingredients. If you are lazy like me (blueberries can roll all over the place on the cutting board!), just place them in the food processor and pulse a few times to get that rough chop.

While you can enjoy this right away, I do recommend letting the salsa sit in the refrigerator for an hour or so to let the flavors really build and meld together. It really does get better the longer it sits!

festive colors of this salsa make it perfect 4th of July dip recipe

Ways to Enjoy This Blueberry Salsa

I’ve actually been loving this blueberry salsa recipe in all different ways for every meal (like I said, I’m obsessed). Here are some of my favorite creative ways:

  • with tortilla chips (duh – I love my grain free Siete Foods chips!)
  • with plantain chips
  • on top of avocado toasts
  • over roasted or grilled veggies
  • with eggs
  • in tacos or burrito bowls
  • and since I said this is a Whole30 compliant salsa, you can enjoy them over fish, steak, chicken, or any of your favorite protein!

If you are reading this and it’s the summer, I highly recommend you give this blueberry salsa a try because it’s such a cool and refreshing snack on a hot day. It’s also an extremely easy 4th of July dip recipe that’s looks fancy and fun, so make it for all your summer festivities and get-togethers!

tortilla chip dipped in blueberry salsa

Other recipes you may love…


Refreshing Blueberry Salsa (Paleo, Whole30, Vegan, Low Carb)

This quick and refreshing blueberry salsa is made with all the fresh and delicious ingredients, and it's a perfect Whole30 and vegan 4th of July dip recipe!
Course Condiment, Snack
Cuisine Mexican
Keyword 4th of july dips, 4th of july recipe, low carb salsa, portable low carb snacks, savory blueberry recipe, summer snacks
Prep Time 5 minutes
Optional resting time 1 hour
Servings 6 servings
Calories 33kcal


  • 2 cups fresh blueberries
  • 1 red bell pepper diced
  • 2 jalapeno peppers seeded and membranes removed, finely diced
  • 1/2 red onion diced
  • 1/3 cup fresh cilantro chopped
  • 1/2 tsp sea salt
  • Juice of 1 lime


  • Roughly chop the blueberries. You can also put them in a food processor and pulse a few times.
  • Combine the blueberries and the rest of the ingredients in a large bowl and mix together.
  • You can enjoy right away, but it'll taste better after you let it sit for hour in the fridge so the flavors meld together and build!


Serving: 1serving – about 1/3 cup | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2.7% | Vitamin C: 13.9% | Calcium: 0.5% | Iron: 0.8%
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Fermented Jalapeño Hot Sauce


Spicy food is my jam. I put hot sauce, crushed red pepper flakes, or cayenne spices on 90% of my meals. True story. It’s a serious addiction that I’m okay with having. While I love all types of hot sauce, I love me the tanginess of the fermented kind. I’ve only seen them at specialty health stores, but usually they are not the easiest thing to find. And if I’m choosing to eating something as often as I do hot sauce, I’d rather choose the healthier version with all the ingredients I know with tons of probiotics.  

Fermented Jalapeño Garlic Hot Sauce

Fermented Jalapeño Garlic Hot Sauce

And that’s how I decided to ferment my own hot sauce. It was surprisingly easy and the end result is delicious. Honestly, if you have some probiotic powder, sauerkraut juice, or whey, you can pretty much ferment anything. The hardest part is the waiting game. It took a little longer than a week for it to taste as tangy as I like, but it was totally worth it. I used jalapeño peppers, but any other hot peppers will work. You can even throw in some bell peppers in there to make the flavor more mild.

Fermented Jalapeño Garlic Hot Sauce

Fermented Jalapeño Garlic Hot Sauce

Fermented Jalapeño Garlic Hot Sauce

After straining the hot sauce, you can use the leftover pulp in recipes like dips and sauces and they add a tasty kick to the dish. If you are a hot sauce fanatic like me, it’s so worth making your own. Not only can you control your own ingredients and have it taste just the way you like it, it’s a great way to boost your immune system!

Fermented Jalapeño Garlic Hot Sauce


Fermented Jalapeño Garlic Hot Sauce


  • 1/2 lb jalapeño peppers
  • 5-6 cloves garlic
  • 1/2 tsp salt
  • 2 tbsp fermented sauerkraut juice
  • 6 tbsp filtered water
  • 1 tbsp raw, unfiltered apple cider vinegar ("with the mother")


  • Take off the stems of the jalapeño peppers.
  • Put the peppers, garlic cloves, salt, sauerkraut juice, and water into a food processor and blend into a paste. Careful not to get your eyes too close when you open the lid afterwards. The fume released can be quite strong and result in a burning sensation.
  • Pour the jalapeño paste into a glass jar, and screw on the lid.
  • Leave the jar in at room temperature away from sunlight for 1-2 weeks. The sauce will ferment, bubble, and fade in color. You can open the lid every other day to let it "burp."
  • Once the hot sauce is fermented, pour over a cheese cloth or a fine-mesh strainer. Squeeze or press out the liquid as much as you can.
  • Add apple cider vinegar and shake well.
  • Store the sauce in a glass container in the fridge. You can also save the leftover pulp and add it to sauces and dips.

Easy and Healthy Fermented Jalapeno Hot Sauce - Paleo Gluten Free Whole30