Blueberry Salsa Recipe
By Cindy Murphy | Feb 5, 2009
Grow Healthy, Delicious Blueberries
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.
How to Sharpen All Knives
Learn how to sharpen serrated and non-serrated knives, what tools to sharpen them with and the technique used to achieve the finest of edges.
Roast Beef Wrap with Mushrooms Recipe
MAIN STORY Leftover Recipes Become the Cook’s Best Friend Leftover roast beef offers a quick and easy solution with a hearty and healthy roast beef wrap recipe with mushrooms when you’re short on time or just don’t feel like cooking.
Home Meat Curing
In this article about home meat curing, learn how to make summer sausage, snack sticks, homemade salami and even high-temperature cheese.