Recipe: Smoky Blackberry-Chipotle Salsa

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated Jan 29, 2020
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Credit: Jenny Huang

Serves2 to 4

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It’s that wonderful time of year when fresh, inky blackberries are just beginning to come into season. I look forward to them every year. Once I’ve had my fill of them all on their own, I start blending them into a sweet and smoky salsa.

I’m convinced that blackberries were made to be paired with chiptotle. They’re each good on their own, but when brought together this dynamic duo creates a bold, smoky blend that’s unstoppable.

Naturally, this combination deserves to go beyond tortillas chips (Although, I’m not suggesting you skip it either; all salsas loves chips — including this one!) Instead take this snack in another direction by pairing it with tangy goat cheese or spooning it over creamy, melted brie. This sweet and spicy combo also makes an ideal way to finish off a pork tenderloin or pork chops, roasted chicken, or even steak.

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Smoky Blackberry-Chipotle Salsa

Serves 2 to 4

Nutritional Info

Ingredients

  • 2 cups

    fresh blackberries, chopped

  • 2 cloves

    garlic, minced

  • 1/4 cup

    fresh chives, thinly sliced

  • 1/2 teaspoon

    chipotle chili powder

  • Kosher salt

Instructions

  1. In a medium bowl, mix together the berries, garlic, chives, and chili powder. Season to taste with salt and serve.

Recipe Notes

The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.

Filed in:
appetizer
Make Ahead
snacks
uncooked