Kim Sorenson, Triple Delight Blueberries
This recipe was demonstrated for the Farmhouse Cooks program on June 21, 2008.
2 cups blueberries
½ medium red onion, finely chopped
½ jalapeño pepper, seeded and finely chopped
1 red bell pepper, cored and diced
3 tablespoons cilantro, chopped
¼ cup fresh squeezed lime juice
1 teaspoon kosher salt
- Coarsely chop 1 ½ cups of the blueberries.
- In a bowl, combine the chopped and whole blueberries and the remaining salsa ingredients. Let stand for one hour.
- Serve with tortilla chips, or use like you would any other fruit based salsa- on fish tacos, with grilled meat, etc.
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