Blueberry Salsa Food

BLUEBERRY HABANERO SALSA

Steps:

• Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.

BLUEBERRY GRAPEFRUIT SALSA

Steps:

• Dice grapefruit into blueberry-size pieces and transfer to a large bowl. Add blueberries, onion, cilantro, lime juice, jalapeno pepper, and honey; mix well.

BLUEBERRY SALSA SALAD

Steps:

• In a large bowl, combine the blueberries, apple, orange, onion and cilantro. , In a small bowl, whisk the vinegar, apple juice, sugar, oil and salt; drizzle over fruit mixture and toss to coat. Let stand for 10 minutes., Divide salad greens among six serving plates. Using a slotted spoon, arrange blueberry salsa over greens. Drizzle with dressing left in bowl. Sprinkle with blue cheese.

BLUEBERRY SALSA

Steps:

• Section pink grapefruit and discard membrane.
• Dice grapefruit and mix with remaining ingredients.
• Mix well and refrigerate for at least an hour before serving.

BLUEBERRY SALSA

Steps:

• Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

MAINE WILD BLUEBERRY SALSA

Steps:

• 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.
• ***Cook time doesn't include overnight refrigeration.

BLUEBERRY LIME SALSA

Steps:

• Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
• In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
• Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno.
• Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
• Set aside for about 1 hour to allow the flavors to blend.