This sweet potato salsa is made with blackberries and pomegranates. The best of summer and winter in this versatile salsa.

Salsa in the middle of winter?

You can thank Mexican blackberries for $1.99/1.5 lbs. and my husband’s idea to therefore buy two packages of them for this recipe.

There’s only so many berries one can eat in their breakfast.

The blackberries aren’t actually the focus of this salsa though, it’s all about the sweet potato.

Specifically, those sweet potato chips from Trader Joe’s.

They may have been the inspiration for this as I mind numbingly ate one chip after the next straight from the bag.

So good.

Craving a salsa in the middle of winter is kind of tough when tomatoes generally taste like chalk and most of your typical salsa add ins are way too pricey.

So, I compromised.

Roasted sweet potatoes with cinnamon for the winter element with pomegranate and blackberries for the sweet, fruity, tangy part you’d normally get in a summer salsa.

I just love pomegranates in salsa this time of year.

These are the pomegranates that wouldn’t go away.

This is the last of the arils from when I made pomegranate chocolate bark almost a month ago.

I was getting incredibly sick of seeing the container of arils in the fridge.

The best part about this salsa is that it’s light enough to eat on chips as a snack, but also hearty enough to serve as a side for dinner. In fact, it’s great paired with this blackened mahi mahi recipe.

Same thing with this mango black bean salad which I love as well.

I ate it both ways.

In the same day.

Now I just need to figure out a way to use up the remaining 2.5 lbs. of blackberries.

Strawberries and blueberries were also on sale.

We have 7 different containers of berries in our fridge right now.

H.e.l.p.