Fresh blueberries provide the sweet while jalapeño pepper, bell pepper and cilantro provide the savory. Serve with toasted flour tortilla strips for an easy appetizer or side dish.
2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 tablespoons chopped fresh cilantro
2 jalapeño peppers, seeded and minced
1/3 cup diced red bell pepper
1/2 teaspoon kosher salt
How to Make It
Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.
I made this recipe exactly as written and served it with cream cheese and tortilla scoops. I certainly had high hopes for the dish based on the first four reviews. Unfortunately, it didn't appeal to me or any of the folks I served it to. Lemon and salt were the predominant flavors. I think we all felt that it left a lot to be desired. I'm going to take the leftovers (and there are plenty) and try to make them into a chutney or something similar.
This came out excellent. Tart, spicy, and slightly sweet all in one, and not for the faint hearted so should adjust the peppers accordigly. Also, I balked at the idea of chopping 2 cups of blueberries so I mashed a cup of the blueberries instead. Was one green jalapeno short so substituted an orange one and that actually made it more colorful. Fresh ingredients are a MUST. I served this with cinammon tortilla chips which I made by cutting tortillas with a pizza cutter then sprayed with cooking spray. Sprinkled cinnamon/sugar on top and baked at 350 for about 5 minutes. I think this recipe has a lot of versatality and could use as a salsa with meat, in a tortilla roll up with cream cheese. Will make again!
We all enjoyed this recipe. I would be sure to add no more salt than suggested, maybe less. Also, as a salsa on a tortilla chip it is hard to keep from spilling off the chip. Instead, consider using the scoop-style chips or, better yet, use it as a garnish on a spicy meat dish.
Tonight, I am going to substitute the whole blueberries with our backyard raspberries.
I highly recommend this dish, particularly during blueberry season.
We prepared this recipe this evening and the entire family loves it. We used it with tortilla chips..and on top of grilled chicken...and my husband even put some over cream cheese..on a cracker. Awesome.We will make this again as we grow our own blueberries. We did make one bowl without the cilantro to suit a family member who finds it distasteful, and it was great with the cilantro, too.
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