Thursday, July 11, 2013

Blueberry Salsa

(from a recipe by Molly O’Neill at

2 cups fresh blueberries, cleaned
1/2 medium red onion, peeled and diced small
2 jalapenos, seeded and minced
1 red bell pepper, cored, deribbed and diced
3 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon kosher salt

To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.

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