So I have a little confession to make: I hate grocery shopping. I hate the list-making and the meal-planning and the fridge-cleaning-outing and the actual act of grocery shopping and the money-spending (it all feels so futile when my kids would happily subsist on Ramen noodles and Dum Dums) and the loading and the unloading, all so I can put it all away and then clean up once all the cooking is done. If I ever find myself in a position where I can hire a personal assistant, said personal assistant will be solely responsible for figuring all this stuff out (and figuring out a way to clean the blinds that doesn’t make me want to cause myself or someone else bodily harm.)
Sometimes I find myself with all sorts of odds and ends in the refrigerator that need to be used up–chicken and blueberries and jalapeños and onions a cilantro (and three cartons of eggs, because apparently every time I go to the store, I grab a carton of eggs, a bag of powdered sugar, and a can of sweetened condensed milk because subconsciously those are the things I can’t live without. What does this say about me?!)
So when I was scrambling for something to make for dinner one night, I remembered Sara’s Cranberry Salsa and realized I could do something similar with the blueberries. And it. Was. Delicious. Whether you’re making it as a snack (like with chips and salsa or on top of cream cheese and crackers) or adding it to a meal (it’s incredible on marinated and grilled chicken), it’s a great way to use up summer produce (and eat delicious things.)
You’re going to need a pint of blueberries, a little bit of minced red onion, a jalapeño (seeded and minced), some cilantro, the juice of a lime, salt to taste, and, if you want, a little bit of sugar.
Roughly chop the blueberries and add them to a small mixing bowl. Add some minced onion and jalapeño.
Juice the lime over the ingredients and add some salt to taste.
If you want to add a little sugar, feel free. I won’t judge.
Serve immediately with chips and salsa, over marinated and grilled meat (chicken is great), or spread a cracker with cream cheese or goat cheese and top with a spoonful of this salsa.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2
A unique and flavorful twist on summer flavors! Perfect for spooning over grilled chicken or finishing off a cream cheese-topped cracker.
- 1 pint blueberries, coarsely chopped
- 1/4 cup minced red onion
- 1/4–1/3 cup chopped cilantro
- 1 jalapeño, seeded and chopped
- Juice of 1 lime
- Salt to taste
- 1 teaspoon sugar (optional)
- Toss ingredients together in a small mixing bowl. Serve over grilled meat, with tortilla chips, or spread crackers (like Ritz Crackers) with cream cheese and top with a spoonful of blueberry salsa.
Today at the store blueberries were 4 pints for $5. What!?! I bought tons and can’t wait to make this. Probably right now.
Made it. Ate it. Loved it. So did the 7 other ladies I was with.
What a fascinating idea! Never would have put blueberries to this application – usually hand straight to mouth… = )
It looks so delicious! And it is easy to make as well!
I will try it the next time I have guests!
Sounds delicious. But the idea of “leftover” blueberries that need to be used up is totally foreign to me. I’ll have to buy extra and hide them to keep my kiddos from devouring them before I have a chance to make the salsa.