Blueberry Salsa
Recipe By: Jennifer Trainer Thompson
Published in: Very Blueberry
1 cup blueberries -- coarsely chopped
1/2 red bell pepper -- diced
1 jalapeño or serrano chili -- minced
2 tablespoons Cilantro -- minced
2 scallions, white and light green parts -- minced
1/2 Lime Juice
1/4 teaspoons kosher salt
pinch Sugar
Recipe is from "Very Blueberry" by Jennifer Trainer Thompson. Serve
this spicy fruit salsa with grilled fish or chicken. Add a dash of
hot sauce to kick it up a notch.
Combine all of the ingredients in a medium-size bowl and toss well.
Refrigerate for 30 minutes before serving. Cover and refrigerate for up
to 3 days.
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