It's definitely blueberry time here in Colorado and in much of the U.S. Thanks to my local grocery stores' super-stocked shelves, I've eaten more of the little blue pearls of heaven in the past two weeks than all of last summer! Because of my recent berry obsession, I've searched for new ideas to try to use up my excess bloobs. Here is a recipe that would have fit perfectly into book number 3, Salsas, Dips & Sauces.
1 c. fresh blueberries
1/2 c. red bell pepper, seeded
2 jalapeno peppers, seeded
3 tbsp. fresh cilantro
2 tbsp. sweet onion
1/8-1/4 tsp. salt
Place all ingredients except salt into a food processor. Pulse until gently mixed and evenly chopped. Pour into serving bowl. Taste the salsa and then add salt to your liking.
The salt content will depend on how sweet your blueberries are.
While my salsa looked this pretty in a bowl, my photo was nowhere near as stunning as Sophie Idsigna's on Flickr.