Blueberry Salsa

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.

Blueberry Salsa

A unique and flavorful twist on summer flavors! Perfect for spooning over grilled chicken or finishing off a cream cheese-topped cracker.

Prep Time 5 minutes minutes

ServingsServings2

Print Rate SaveSaved!

Cook ModePrevent your screen from going dark

Ingredients

• 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

Instructions

• 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.

Author: Our Best Bites

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