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Blueberry Salsa

Category: Snack
Source: Kristen J. Gough
Prep Time: 15 minutes
Number of Servings: 4-6
Ingredients: 5 medium-sized tomatoes (I prefer Romas)
1 red or yellow pepper
1 small-sized red onion
1 sprig cilantro
1 lime
1-2 Serrano chiles
1/2 cup blueberries (or more)
Salt and pepper to taste
Directions: Chop the tomatoes, pepper and onion into small pieces and place in a medium-sized mixing bowl. Cut the Serrano chile in half lengthwise; remove the stem and the seeds. Note: I used Serrano chiles instead of the usual jalapeno peppers. Jalapenos are OK, but I prefer the slightly sweeter kick of Serrano chiles. Both are readily available at most grocers. Serrano chiles tend to be smaller than jalapenos. Cut the chiles fine and add them to the tomato mix.

Cut the lime in half and squeeze half of the juice into the bowl. Stir. Mince 3 to 4 tablespoons of cilantro leaves on a cutting board and then add them to the mixing bowl. Add salt and pepper to taste. Adjust the flavor using the limejuice, salt and cilantro (you may even want to up the heat by adding another Serrano chile). Finally, stir in the blueberries, being careful not to break the skin. Serve.

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