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Author Notes: Blueberries are a favorite of mine, eaten by the handful or baked into a cobbler. You don’t see blueberries used in a savory way very often, so I decided to try them in salsa. Delicious results! The blueberries and fresh herbs get a kick from the heat of the grilled jalapeno, and lime juice brings the flavors together.
I served this salsa with a wedge of Brie and baguette slices. I think it could also be terrific served with grilled fish (perhaps in a corn tortilla) and a glass of sangria. —BlueKaleRoad
Makes 2 cups
- 1 fresh jalapeno (or more to taste)
- 3 cups fresh blueberries, rinsed
- 3/4 cup red onion, chopped
- 2 juicy limes
- 1 teaspoon salt
- 3/4 cup fresh basil, sliced thinly
- 1/2 cup fresh mint, sliced thinly
- 1/2 cup fresh Italian parsley, finely chopped
- Grill the jalapeno on the barbecue or over a gas flame until it is blackened and soft, about 7-8 minutes. When it is cool, slip the charred skin off and cut off the stem. Slice in half and taste the chili. If it is mild, plan to use the seeds, otherwise you can scrape the seeds out. Chop the jalapeno and set aside.
- In the bowl of a food processor, pulse 2 cups of blueberries, the jalapeno and the red onion together about 5 or 6 times. You want a rough mix.
- Pour the mixture into a serving bowl. Add the remaining 1 cup of blueberries, the juice of 2 limes, salt and fresh herbs. Stir and enjoy!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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