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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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So many blueberries, so little time! I make everything I can with these gorgeous little dark blue gems before they are out of season...and expensive again! This is absolutely gorgeous! Serve with tortilla chips or as a delish salsa with poultry. Read more . From the Baltimore Sun. Ingredients:
1 small jalapeno - or larger if you like it spicy |
2 1/2 c. fresh blueberries (divided use) |
1/2 small red onion |
1/2 small red bell pepper, cored and seeded |
3 t. fresh lime juice |
1/2 t. sea salt |
1/2 c. loosely packed finely julienned fresh basil |
1/3 c. loosely packed coarsely chopped cilantro |
1 t. extra-virgin olive oil |
1/2 t. freshly grated ginger root |
freshly ground black pepper to taste |
Directions:
1. Use your favorite method to roast and skin the jalapeno.
2. In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Do NOT over process! Transfer to bowl and add lime juice and salt; stir to combine. Finely chop the skinned jalapeno and add to the blueberry mixture with the basil, cilantro, the remaining 1/2 cup of blueberries, oil, ginger, and black pepper. Stir well.
3. Set aside for 1 hour to let the flavors blend..
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