It’s National Tortilla Chip Day!

What better way to celebrate this crispy little snack adored by millions, than to pile a chip high with a heaping scoop of blueberry salsa. Fall Creek’s home office receptionist and sales assistant Natasha share with us her recipe for Homemade Blueberry & Peppers Salsa. With a combination of jalapeños, habanero, bell peppers, and blueberries, it is guaranteed to brings the heat and the sweet.  

Natasha’s Homemade Blueberry & Peppers Salsa


  • (5) Cups Fresh Blueberries
  • (1) Yellow Bell Pepper
  • (1) Orange Bell Pepper
  • (1) Red Bell Pepper
  • (1) Green Bell Pepper
  • (3) Large Jalapeños
  • (1) Small Habanero Pepper
  • (1) Large Red Onion
  • (15) Firm Roma Tomatoes
  • (4) Cups Sun Gold Tomatoes
  • (2) Teaspoons Salt
  • (1) Cup Red Wine Vinegar
  • (1) Tablespoon Minced Garlic
  • (1) Tablespoon Lime Juice


Helpful Tip:  Wear gloves when cutting the habanero pepper.

Directions:  In a food processor or blender, add all ingredients and pulse to a chunky consistency. Refrigerate the salsa for 24-hours, or at least overnight, to give the flavors time to meld together. Finally, dig in with your favorite type of tortilla chip!

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