This sweet and spicy blueberry salsa was absolutely made to spoon over grilled pork chops. OK, technically, it was made to serve as the blue band of our vibrant “Rainbow” Salsa, but it’s really great served over grilled pork too.
2 cups blueberries, halved
1/4 cup roasted pepitas (shelled pumpkin seeds)
2 scallions, sliced
1 jalapeño chile, seeded and chopped
1 tablespoon granulated sugar
1 tablespoon fresh lime juice (from 1 lime)
How to Make It
Stir together all ingredients in a medium bowl. Serve immediately, or cover and chill up to 3 days.
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