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.
JCGator2 Posted: 07/14/10
JayGee2 Posted: 06/28/10
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.
JenOD2 Posted: 07/05/11
Beyond fantastic. This recipe is to die for ...
Keiko123 Posted: 08/24/12
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!