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Blueberry-Peach Salsa

Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
Yield Makes 3 cups
This juicy condiment pulls sweet and savory double duty: Liven up a cheese platter with it, or spoon it over goat cheese or a wheel of Brie.Hands-on 15 min., Total 15 min.


  • 1 1/2 cups fresh blueberries
  • Zest and juice of 1 lime
  • 1 large peach, peeled and finely diced
  • 1 small shallot, finely chopped
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons hot pepper jelly
  • 1 tablespoon olive oil

How to Make It

  1. Coarsely chop half of blueberries. Toss chopped blueberries with whole blueberries and remaining ingredients. Add salt and pepper to taste. Serve immediately, or cover and chill up to 24 hours.