When I said I was going to make blueberry salsa today and post it on my blog, my husband thought I was making it up (which is fair, considering I do that often), but no, this is a thing.
Really, you can make salsa from any fruit! Traditionally it is made from tomatoes, but sub them for any other fruit and as long as you add an acid and some spice I feel like you can make an argument it is salsa… am I wrong?!
I have a lot of fresh blueberries this time of year. I love to eat them raw anytime of the day, but I thought I would branch out a bit to see where I could add their flavor for a fun change up.
The usual suspects for cooking with blueberries- pancakes, muffins, pie- didn’t excite me. How could I mix their sweetness with some savory? Salsa of course!
I know the basics of a good tomato salsa, so I improvised a bit and here is what I got. Spoiler alert, it is GOOD. And oh so simple.
- 1 cup fresh blueberries, cut in half- I kept the smaller ones whole
- 2 tablespoons cilantro, chopped
- 1/4 cup green or white onion, chopped
- 1/4 cup peppers of your choosing, diced- I did a mix of jalapeno and shishito
- Juice from 1/2 lemon
- Juice from 1/2 orange
- Salt and pepper to taste- I used fresh ground, did not measure, but started light and added a bit more pepper after sampling
Cut and chop first four ingredients and put into small mixing bowl. Add juice, salt and pepper, stir together. Taste test and add more of anything you think you want. Done!
Eat on its own, with chips or crackers, on fish or chicken, in tacos, or with mixed greens as a salad. (We ate some tonight over fresh razor clams!)
This salsa will keep in fridge for (at least) a week. Flavors will enhance the longer it marinates.
NOTES: I had never taken the time to cut blueberries in half, but it was worth it! I tried at first to line them up and cut through several at once, but that proved more time consuming than one or two at a time.
Also, avoid dumping the whole cup of blueberries onto your cutting board; they are round, they will not stay in a nice neat pile!
I would consider using my food processor to grind up the salsa a little more next time. I like chunky, but I feel there are some foods that a smoother consistency would be better for.
And now, a little Nutrition Facts to go with my Blueberry Salsa:
Blueberries= high in the antioxidant anthocyanin, the phytochemical responsible for the berries purple and blue pigmentation, praised for its preventative health properties. Blueberries also contain a decent portion of fiber.
Cilantro= an herb that is loved by some and detested by others. It’s seed is called coriander, a popular dried spice. When added to a dish cilantro will help keep it fresh longer. Nutritionally it will provide you with vitamin A as well as antioxidants.
Onion= savory and distinct, a bit spicy and acidic. Onions produce a type of sulfuric acid that stings the eyes and makes you “cry” when you cook with them. Like blueberries, onions contain disease fighting phytochemical and fiber (among other things).
Peppers= the spicy ones contain capsaicin, another phytochemical that has a long list of potential benefits to health including decrease in arthritic symptoms and a boost to your metabolism by increasing heat production in the body. In general, peppers also contribute a high dose of vitamin C and a good bit of potassium.
Citrus juice= the acid it contains helps to enhance the flavors of the food it is added to. It also helps to naturally preserve the food as it inhibits bacterial and mold growth.