“An antioxidant powerhouse that tastes incredible. The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef or chicken.” - by Ellen Farnsworth
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
- In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.
Nutrition
Amount Per Serving (8 total)
- Calories
- 55 cal
- 3%
- Fat
- 3.5 g
- 5%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"This salsa is very delicious and refreshing. The contrast of the sweet blueberries with the heat of the hot peppers and the savory onions is perfect. Though I was skeptical about not adding lime juice..." See more to a salsa the choice of vinaeger to marry the bright and well chosen flavors in this salsa was well suited for this recipe. Along with the obvious health benefits of this salsa it is delicious, incredebly versatile and is well suited as a condiment for a myriad of dishes. It is the best fruit salsa I have ever had."
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