Hull the strawberries and dice them into 1/2-inch pieces, then set aside in a bowl. Seed and halve the jalapeno peppers, roughly chop the onion, and measure out the cilantro. Having everything prepped and ready will make the next steps quick and efficient.

Add the blueberries, seeded jalapeno halves, roughly chopped onion, and lime juice to a food processor. Pulse and blend for 1-2 minutes until you reach a chunky puree consistency—you want some texture remaining, not a completely smooth blend. I prefer leaving the mixture slightly coarse so the salsa has character and isn't too uniform.

Transfer the blueberry puree from Step 2 into a bowl. Add the diced strawberries from Step 1, cilantro, honey or agave nectar, kosher salt, black pepper, and ground cumin. Gently fold everything together until well combined. Taste and adjust seasoning as needed—I like to add a touch more salt if the salsa tastes too sweet, which helps balance the fruit and brings out the complex flavors.