What sounds better to celebrate the 4th of July than Blueberry Salsa! Combining ripe red tomatoes, white onion and fresh organic blueberries for a truly patriotic appetizer or snack. And it’s gluten, dairy, and grain-free.

We made with homemade cassava tortillas, but if you are short on time, use one of my favorites – Siete brand almond flour tortillas.


Blueberry Salsa: 

  • ½ pint organic blueberries 
  • ½ red or white onion, diced 
  • 3 tomatoes 
  • 2 springs cilantro, chopped 
  • 1 jalapeno, diced small 
  • Juice of 2 limes 
  • 1 tsp salt 


Cassava Tortillas: 

  • 1 ½ cups cassava flour 
  • ½ tsp salt 
  • ¼ tsp garlic powder 
  • ¼ cup olive oil 
  • ¾ cup warm water 



Toss all salsa ingredients together in a bowl and refrigerate. Meanwhile, prepare the tortillas. In a large bowl, mix dry ingredients together, then stir in oil and water. Knead dough until mixed through. Divide dough into 4 portions (for big tortillas) or 8 portions (small tortillas). Roll out dough in between wax paper until 1/8 inch thick. Place in a skillet over medium heat for 1-2 minutes or until turning golden brown.