This morning I played around for a bit making blueberry pancakes for the freezer, which didn't even make a dent in the massive quantity of berries sitting on my counter. So, I looked in the fridge to see what else I could make with ingredients I had on hand. And there they were, the limes and jalapeno's I was planning on making more salsa with.
Perfect! Blueberry salsa.
Well, the small batch I made came out so good that I went ahead and made another double batch tonight, this time I added nectarines and peaches. OH. MY.
Words can not describe this salsa. Seriously. You HAVE to try it for yourself, and that's an order! Unless of course you don't like blueberries or peaches, then I feel bad for you, you're truly missing out.
Here's what you'll need:
Note - if you just want the original blueberry salsa, simply omit the peach/nectarine and reduce cilantro by 1 to 2 tablespoons.
1 cup whole blueberries
2.5 cups coarse chopped blueberries (don't chop too much or they lose that great coarse texture)
1 cup chopped peach or nectarine (or both if you only have 1/2 a peach left in the house like I did!)
1/2 cup chopped red or orange pepper
4 tablespoons chopped cilantro
1 jalapeno chopped with ribs and seeds removed (2 if they are super small)
Juice from 2 medium sized limes
1/4 teaspoon salt
Fold all ingredients together in a large bowl. Serve or refrigerate. Seriously though, it won't make it to the fridge, don't kid yourself. You may as well just open up a bag of tortilla chips and start diving in.
I also chose to freeze some from the double batch I made, I'll let you know how it holds up!