I made it to the Blueberry patch for a second time this summer. The kids most have had too much the first time because I still have some in my fridge from a week ago. We were having some guests over so I thought I would go outside the box and try this Blueberry Salsa Recipe.
However, I took a recipe suggestion from some friends who went picking with us the first time for this Blueberry Salsa Recipe. I know it sounds kinda of strange, I mean Peach salsa you see on the shelves but I have never seen blueberry salsa.
I looked at the one my friends made and loved and saw another one that had more of the ingredients I had on hand. This one does not have tomato so it is truly a blueberry dish. I made a full batch of this salsa recipe and 4 of us finished it off.
It is a taste you have never experienced but wants you going back for more.
I served it with tortilla chips and it was just the perfect compliment.
It asks for chopped blueberries; I started using a potato masher. I quickly realized I was making a ugly mess of skin and mush so I cut them, not an easy task but the hardest part of this recipe.
- 2 cups chopped fresh blueberries
- 1 cup whole fresh blueberries
- 1 tablespoon finely chopped jalapeno pepper
- 1/3 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1 fresh lime, juiced
- salt to taste
- I added cilantro to taste I think it made it more salsa like
- In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
- I allowed it to sit for a couple of hours to have the flavors meld