I love spicy salsa and I really do love sweet wild Maine blueberries, so it makes perfect sense to me to combine spicy and sweet together with some juicy garden tomatoes, fresh herbs, and hot peppers. I do love the fact that this extra special salsa is very healthy, loaded with antioxidants, is low-calorie and it’s another of my super-simple recipes to make at the last minute. You may serve this lovely fresh salsa with scrambled eggs, tortilla chips, and our favorite quesadilla, topped with sour cream (below). Everyone LOVES it!
- 3 medium very ripe tomatoes
- 1 cup fresh or frozen wild blueberries
- 1 chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 jalapeno or serrano chili pepper, finely chopped
- 1 red bell pepper (*roasted optional), rough chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped Italian flat leaf parsley
- salt and pepper to taste
- zest and squeeze 1 lime or lemon
Start chopping or use your food processor and combine all of the ingredients in your favorite medium-sized bowl, season to taste. Let the salsa “marry” to combine flavors for at least one hour (over-night is best!)
NOTES: *To roast a pepper or tomatoes. Place on a foil lined roasting pan and broil at high temp. turning once or twice until the skins blacken. Peel the skin off after they cool. Delish!
** Please be sure to keep a bag of frozen wild Maine blueberries in your freezer year-round. I have plenty of recipes in the works for you requiring these lovely berries!
Amount Per Serving:
Calories: 45 | Total Fat: 2.5 g | Cholesterol: 0 mg