Yes, this is the second post in as many days with blueberries But, hey, ’tis the blueberry season and I have been eating them by the handsful.
There is a mildly interesting story of how I came up with the idea for putting mint in the salsa. It was purely coincidental, actually. I was loading my groceries onto the moving belt at the checkout stand at the grocery store and just happened to place the blueberries and the beautiful, fragrant mint near each other. As the scent of the mint wafted past me I glanced at it and the blueberries and all of a sudden the recipe just came to together in my head.
For the acid, use either rice vinegar or lime juice. Both are delicious.
Serve this as a side for pork or chicken, or pour it over softened cream cheese; just like in the Cranberry Salsa Dip recipe. Of course you can always scoop it with your favorite tortilla chips, too.
- 3 cups blueberries, rough chop about half of them and leave the other half whole
- 1 medium under-ripe tomato (a green tomato or one that is just barely beginning to turn red)
- 1/2 cup purple onion, small dice
- 1/2-1 whole jalapeno pepper, seeded and minced (depending on the amount of heat that you like)
- 2-3 teaspoons minced fresh mint leaves
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons sugar
- 1/2-1 teaspoon salt
Mix everything together in a medium sized bowl, cover, and put in the refrigerator for several hours so that the flavors can blend. Taste and adjust seasonings as necessary.
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