BLUEBERRY PICKING SEASON
I have a deep love for blueberries and celebrate each year when the first berries have ripened on the bush. Some people have a hard time resisting chocolate brownies or sweets, and I can commiserate with them. But, for me, the real struggle is blueberries. Laugh if you must, I understand it sounds minor. Those in my family will testify to this: I can, and do, eat an obscene amount of blueberries. Obscene. My husband can’t understand how I can eat so many in one sitting. The workers at the blueberry PYO farm I go to must think that I make jam or pie or….something. But I don’t. I just eat them.
While I am happiest when eating these blue beauties by the handful, I have occasionally been known to spare a few and actually cook with them. I found a recipe for a blueberry salsa and was intrigued by it. After tweaking the recipe a little to satisfy the tastes of my household I found a delightful alternative to the traditional tomato based salsa. The fact that I am willing to sacrifice berries for this recipe should assure you that this is a keeper.
If you have a cup of blueberries that you are willing to part with, consider trying this recipe. I wasn’t really sure what to expect from a Blueberry Salsa, but I assure you that it is good.
RECIPE: BLUEBERRY SALSA
1 cup fresh blueberries
1/2 of an apple
2 tablespoons lime juice
1/3 cup cilantro leaves (about a handful)
1/2 of an avocado, chopped
Throw this all into your food processor and give it a few whirls. I pulsed it a few times until it was all combined and chopped. Let it chop as long as you want, depending on how thick or smooth you like your salsa. Add more salt as desired.
Now, all that is left is to grab a pile of chips ….. then dig in!