I got some blueberries from Fry’s Grocery…..YUK they are so sour. Maybe I can make them into salsa so I did. I do note that you might have to play slightly with the recipe to adjust to what spice level and sweetness that you desire. This recipe makes about 16 ounces of salsa. So depending on how you are serving it I’m guessing around 4 servings. I think it would be delicious with many grilled meats and also tasty over certain cheeses.

Ingredients for around 4 servings

1 apple – peeled – core removed – diced

11 oz blueberries

1 onion slice extra thin and chop up

2 habanero peppers (wear gloves and a mask….maybe eye goggles too) cut in half and remove core

3 garlic cloves in skin (don’t remove skin)

1/2 teaspoon sea salt

1 teaspoon ground achiote

1 teaspoon dried oregano

pinch ground cloves

pinch ground cinnamon

pinch ground allspice

1/2 teaspoon ground cumin

1/2 cup fresh cilantro (leaves and fine stems) chopped

1 teaspoon dried mint (or 1 Tablespoon fresh mint chopped)

1 lime (just the fresh squeezed juice)

1/2 cup water

3 Tablespoons apple cider vinegar

1 Tablespoon extra virgin olive oil

optional – 1 Tablespoon honey or to taste

Directions

Set your oven on broil.

On sheet pans spread place the onions, garlic, blueberries, and habanero. You want to broil them till they appear to be bunt. You might want to wear a mask because the fumes from the habanero will make you cough.

When the garlic cloves are cool enough to handle you can peel or pop them out of their skins. Throw out the skins.

Blend together the blueberries, onions, habaneros, garlic, salt, achiote, oregano, clove, cinnamon, cumin, allspice, lime juice, water, vinegar, oil. Slightly blend in the apple till it is still chunky. Add cilantro and mint. Taste it and decide if it needs honey or not.

Besides nachos with cheese or sour cream….I think this salsa would be good with many grilled meats and I also think it would make a good crepe filling.

Enjoy!