Blueberry Salsa Recipe
This recipe complements grilled fish, chicken and pork, and is great as a dip for tortilla chips.
The promise becomes reality when blueberries are ripe and ready to pick.
Perhaps not as far off as Thoreau’s Persia from Concord, but definitely removed from blueberry jams, jellies, pie filling and other sweet treats is this little gem made from blueberries: blueberry salsa. It’s not a dessert sauce, but serves up the spicy kick of traditional salsas and complements grilled fish, chicken and pork, and is great as a dip for tortilla chips. The recipe is an adaptation from Jennifer Trainer Thompson's cookbook, Very Blueberry.
1 cup fresh blueberries, coarsely chopped
1/2 red bell pepper, seeded and diced
1 jalapeño, seeded and minced
2 tablespoons minced cilantro
2 green onions, finely chopped
Juice of 1/2 lime
1/4 teaspoon kosher salt
A pinch of sugar
A dash of hot sauce (optional for additional heat)
In medium bowl, combine ingredients and mix well. Cover and refrigerate for 30 minutes before serving. Salsa will keep in refrigerator for up to 3 days. Yields approximately 1 cup.
Per ¼-cup serving: 33 calories, 1 g protein, 8 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 150 mg sodium, 2 g fiber.