VERY BERRY SUMMER SALSA
SODIUM 68 MG PER SERVING

INGREDIENTS:

1 CUP BLACKBERRIES FRESH OR FROZEN–THAWED AND DRAINED
1 CUP BLUEBERRIES FRESH OR FROZEN–THAWED AND DRAINED
1 CUP STRAWBERRIES FRESH OR FROZEN–THAWED OR DRAINED
1/2 CANTALOUPE, DICED
1 JALAPENO OR BANANA PEPPER DICED
1 SMALL GREEN OR RED PEPPER DICED
1 MED RED ONION DICED
1 TSP BLACK PEPPER
1 PINCH OF MUSTARD POWDER (CLARK’S)
1/8 DRIED LEMON GRANULES, CRUSHED (CLARK’S)
1/2 TSP TEXAS SEASONING (CLARK’S)

(TEXAS SEASONING–3 TBSP DRIED CILANTRO, 2 TBSP DRIED
OREGANO, 4 TSP DRIED THYME, 2 TSP SALT FREE CHILI POWDER,
2 TBSP GROUND BLACK PEPPER, 2 TBSP GROUND CUMIN, 2 SMALL
CRUSHED DRIED CHILI PEPPERS AND 1 TSP GARLIC POWDER.

PLACE ALL INGREDIENTS IN FOOD PROCESSOR OR BLENDER UNTIL
WELL MIXED. THE SALSA WILL BE CHUNKY.
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