Week 30 - Fresh Blueberry Salsa

What comes to your mind when you think of blueberries? Pies, cobblers, jams, cakes, buckles, muffins, and crumbles. Not this time. I decided to try something new. I have never seen a blueberry salsa, but that didn't stop me. Salsa recipes showcase mangos, strawberries, and pineapple, so why couldn't a blueberry be used? That was my quest. To make a salsa that would showcase the beautiful blue berry.

Blueberries are so high in antioxidant properties that the price tag at the grocery store reflects their wealth of health benefits. I grew up with our house surrounded by blueberry fields. Every summer my cousins and I would have to pick blueberries all summer long. We braved the heat and bees to pick these beautiful jewels for money. We also ate our fill daily. To this day blueberries bring back fond memories of growing up in the countryside of Michigan; spending my days with my family "picking blues".

Fresh Michigan Blueberry Salsa

2 cups blueberries sliced

4 Scallions sliced

juice of 1/2 to 1 lime (depending on your tastes)

1 Large yellow tomato diced

4 Red mini peppers diced

1 Jalapeno diced (veined and seeded)

handful of cilantro

1/4 t salt

Mix all ingredients together except blueberries. Let sit at least 1 hour. Add sliced blueberries. Stir and taste. Add more salt or other half of lime if you like.

Fresh Blueberry Salsa

Serve with tortillas. I also thought this salsa would be delicious over a firm white fish.

This salsa held up for a couple days. I thought the berries would get mushy but they did not to my surprise.

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