Thursday, June 11, 2015

Fresh Blueberry Salsa

Serves 6
Recipe from Carol Anderson
Husband-Tested in Alice’s Kitchen

We celebrated Independence Day at Bob and Debbie's with a bunch of our good friends. We read aloud the Declaration of Independence. We all then played "Stars and Stripes Forever" on kazoos provided by our hosts. We sang "Yankee Doodle." We played outdoor games in their backyard. We grilled out and ate lots of food from local gardens. When it got dark, we lit sparklers and then headed for the town fireworks display. Everyone pitched in with food and drinks. Our favorite dish was this Blueberry Salsa that Carol made. We thought it was deeeeeeeelicious! If it weren't for all those people around, I would've eaten the entire bowl myself. We are fortunate to have blueberries in our garden, so I'll be able to make this often! Carol said, “Don’t use frozen berries….it’s not a good idea.”  Thanks a heap, Carol, for sharing this wonderful recipe.

2 cups fresh chopped blueberries
1 cup fresh whole blueberries
1/4 cup fresh lemon juice
3 Tablespoons fresh cilantro, chopped
2 jalapenos, seeded, minced (use gloves when working with hot peppers)
1/3 cup diced red pepper
1/2 teaspoon kosher salt

Mix all of the above ingredients together and then serve with tortilla chips.

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