Blueberry Salsa

(from a recipe by Molly O’Neill at nytimes.com/recipes/9288/grilled-pork-chops-with-blueberry-salsa.html)

Salsa

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.