I’m completely addicted to this Red, White and Blueberry Salsa. I mean, my teeth are blue, but I couldn’t care less.
It all started this past winter, when we discovered this Yummy Fresh Cranberry Salsa from Mel’s Kitchen Cafe. It became an instant family favorite, and I made it no less than ten times in three months, tweaking it here and there to suit my guys, who wanted less sugar and more heat. In the back of my mind though, I kept thinking about what the salsa could become in the summer, when cranberries would be long gone, and my beloved blueberries would emerge in all their ripe, sweet, juicy glory. (I say “my” not because I grow blueberries, but because they’re in my top three favorite fruits, after pineapple and nectarines.)I’m so glad I went down this path. This fruit salsa needs no sugar, since the blueberries and a bit of apple provide plenty of sweetness. I included an entire jalapeno, seeds and all, plus some hot sauce to give it a little kick. (But it’s not overly hot at all, so feel free to increase the heat, if you wish.) In fact, the beauty of this bowl of goodness is that you can adjust the flavors to your liking and make it your own.
In case you’re wondering, the “red” comes from red peppers and the “white” from the onions (they’re actually red onions, but they start out looking white before the blueberry juice gets to them.) The hint of green you see is from the cilantro. And lime juice provides a nice, bright accent. (I just love a squeeze of lime juice on my food, don’t you?)This fruit salsa tastes best cold (so refreshing!) But I’m not going to lie. We often eat it as soon as it’s mixed, before it ever makes it to the fridge. And while this Red, White and Blueberry Salsa is technically an appetizer, we’ve been known to devour it for lunch, with our star-shaped tortilla scoops.
(Recipe Source: Adapted from this Yummy Fresh Cranberry Salsa at Mel’s Kitchen Cafe)