Yes, you read that right. Blueberry salsa. I know: I thought it would be a bad combo, too. I mean, blueberries are naturals in muffins, pancakes, cheesecakes. But a spicy, savory mix of cilantro, lime, tomatoes, chiles, and – blueberries? Before you dismiss this salsa as gimmicky (like I almost did), hear me out.
First, it’s nearly the end of blueberry season – meaning your family is probably getting a little bored of blueberries in muffins, even if you do top it with streusel. Second, we’re in Michigan. We happen to have the best blueberries around. We should be tossing them in everything, right? Why not Mexican food? And last, but most important: They really do taste good in salsa.
With its sour, spicy flavors, salsa literally begs for a pop of sweetness. Enter the blueberry. Mixing a few blueberries into your standard salsa recipe not only gives it that ‘wow’ factor, but it also gives salsa a burst of tart flavor. Now, blueberries won’t work in any salsa recipe. I recommend it for a pico de gallo, which is a simple-but-satisfying mix that you can throw together a few minutes before serving your meal. Although you could easily serve this salsa as an appetizer (blue corn chips are fun with this). Pairing it with grilled pork, chicken or even a light fish like tilapia makes for a meal (just don’t go topping your t-bone; blueberries and beef are still a no-no).
So if you’re ready for something different for dinner tonight, pick up some blueberries and fresh chiles!
