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!
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.
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- 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
- 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.
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