Recipes: Sauces

Oregon Blueberry Serrano Salsa Verde

The combination makes for a beautiful and delicious summertime salsa.


  • 2 c. fresh blueberries
  • 1 lb. tomatillos (approximately 5 depending on size), husked and rinsed
  • 1 yellow onion, peeled and quartered 
  • 2-3 jalapeƱos 
  • 2-3 serranos 
  • 3-4 garlic cloves 
  • Juice of 1 fresh lime
  • 1 1/2 tsp. salt
  • 1/4 tsp. black pepper 
  • 1/2 tsp. cumin 
  • 1 bunch fresh cilantro 
  • 2 T. honey 


  • Place tomatillos, onion, serranos, and jalapenos on a large sheet pan and place it in the oven. Broil them on high until they begin to slightly char, about 5-15 minutes. Keep an eye on them, occasionally turning them. Remove from oven when lightly charred on all sides. 
  • In a food processor or blender, combine blueberries, charred tomatillos, serranos, jalapeƱos, onions, garlic, cilantro, cumin, salt, and pepper. Pulse until desired consistency is reached.
  • Taste the salsa and adjust the seasoning as needed. If desired, add honey for a touch of sweetness.
  • Allow the salsa to chill for at least 30 minutes in the refrigerator to let the flavors meld together.
  • Serve the Oregon Blueberry Serrano Salsa Verde with tortilla chips, or as a topping for your favorite meats.