Blueberry Salsa à la Amy

Blueberry Salsa à la AmySalsa Berry
I admit I am not a big blueberry fan. I don’t dislike blueberries, but they are not my go-to for a berry snack. I have raspberries for that. That being said, we’re getting into blueberry season when they are really good.

When I eat blueberries, most of the time they are in something and cooked like a muffin or pie. And, almost always it is something sweet. Don’t get me wrong, I am a fan of sweet blueberry treats. But, I have been on the hunt for a recipe that is as savory as you can be with a sweet berry—but also doesn’t mess too much with the berry itself. I found salsa…

You can never go wrong with fresh tortilla chips and salsa, no matter what the salsa is made out of. Though some might disagree, a blueberry salsa really isn’t that crazy to me. After all I make salsa out of mangoes all the time. So, I know the sweet will work with the spicy.

There are plenty of versions of blueberry salsa out there if you are looking. A lot of them cook the tomatoes. I don’t. I prefer to dice everything up and keep the fresh flavor. But, it all depends on what flavors you like when eating salsa. It also depends on your tomatoes. If you have fresh tomatoes from your garden, just dice ‘em up. Those babies are gold…

Type of chili pepper is another point of personal preference. I like hot salsa but not super hot salsa. If it’s so hot that I can’t taste anything but the heat, what’s the point? I tend to go with jalapeños, or Fresnos if I want a tad more heat. I also add a little bell pepper because that’s what I do in my mango salsa and if it ain’t broke don’t fix it.

Give this recipe a try next time you have some really great blueberries and want a snack, And, if you find this rolls into being your dinner, I won’t tell…

Blueberry Salsa à la Amy
Yields 6 to 8 servings

2 medium ripe tomatoes, diced
1 cup fresh ripe blueberries (whole or lightly chopped if the berries are big)
3/4 cup chopped white onion
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons canola oil
1 to 2 jalapeno peppers, finely chopped
1/2 red bell pepper, diced fine (optional)
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste

In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeños, bell pepper, cilantro and lime juice. Pour in the rice vinegar and canola oil and stir gently to mix. Season with salt.

Taste and adjust the seasonings as needed.

To serve
You can eat the salsa immediately if you can’t wait, or store in the fridge overnight to let the flavors meld. It’s fantastic the next day.

Comments are closed.