1 tablespoon canola oil

½ red onion, diced

1 cup Pichuberry, cut in half

1 teaspoon garlic, minced

2 (14.5 ounce) cans of diced fire roasted tomatoes

½ cup green chilies, chopped

¾ cup fresh cilantro, chopped

4 tablespoons lime juice

1 teaspoon salt

¼ teaspoon black pepper


  1. Heat up a medium sized pan over medium heat for 2 minutes. Add the canola oil and heat up for 1 minute. Add the onions and cook for 1 minute. Add the pichuberries and garlic, cook for 3 minutes, or until the berry’s become soft.  Remove from the heat and let cool.
  2. In a food processor, add the tomatoes, pichuberry mixture, jalapeño, cilantro, lime juice, salt, and black pepper. Blend on low until it reaches desired consistency.
        Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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