Blueberry Salsa

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!

Beyond fantastic. This recipe is to die for ...

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.