A blue salsa isn’t like anything else on the table, but I’ve never seen anyone afraid of it. This is so easy to make, refreshing and quick to serve. We’re not in summer yet, but you can see the barbecue happening, the cold beers icing, and the beautiful bowl of this salsa taking all the attention away from the rest of the food grilling.
It’s margarita friendly, as the salsa taste goes with any beverage you're serving. Now there’s something you don’t see in recipes often…appetizers that don’t clash with your bar beverages.
This is one of my go-to, “just bring an appetizer", dishes. It’s a pop of fruit, a pop of mild heat and it goes down easy with your favorite chips.
- One cup of Blueberries, crushed (Mash them with a potato masher or the back of a fork)
- One cup of whole Blueberries
- One small, minced Jalapeno Pepper
- One small, minced Red Bell Pepper
- ¼ cup minced Red Onion
- Zest and Juice of two Limes
- Salt to taste
- Leaves of Cilantro, Basil or Parsley, to taste and as garnish
- In a non-metal bowl, mash one cup of rinsed Blueberries until they are split, and the pulp and juice are evident. Add the other cup of rinsed Blueberries, whole.
- Add each of the other ingredients, chopped small so no one ingredient is larger than your whole Blueberries – Jalapeno Pepper, Red Bell Pepper, Red Onion. Think of how it will all fit on a chip, and you’ll get the idea.
- Stir in the Zest of the Limes, then pour their Juice over the mixture. Salt to taste and stir.
- If you are a fan of Cilantro, and many people are, you can add it now and stir to combine. For those of us that cannot bear the taste of this herb, use Parsley or Basil. They work beautifully!
- Chill for several hours and stir before serving. The longer it sits, the more intense the flavors become. I do serve at room temperature, although chilled is refreshing on a hot day.
If you need this in a hurry, and cannot wait long before serving, the flavors will still work but do try to let it marinate for at least 20 minutes.
Sometimes you get a blueberry that isn’t as sweet as you’d like, and you pucker a bit. This salsa embraces those shocking berries, and balances their bite with the lime juice. I LOVE that there is no oil needed in this salsa.
As the flavors develop in the bowl, the taste will intensify. This is not going to burn your mouth unless you end up with a crazy-hot jalapeno. I always taste mine before adding them to the dish. Some are so mild that you might want to add more than my recipe calls for…go ahead! The spice level is to your taste. If you like it especially hot, you can use jarred jalapenos with come in vinegar. That is a big kick! A teaspoon of that will do, but you know your crowd so adjust to the heat you like best.
If you discover that your jalapeno is hotter than you expected, you can adjust your ingredients to include a tablespoon of Canola oil. That mellows out the heat a bit. You can also add extra bell pepper.
I avoid chips but use this over grilled salmon. I tried it with grilled steak tacos, and it was good! If your lunch is boring, and you’ve seen more than your share of grilled chicken this week, Blueberry Salsa will save the day.