Maine Wild Blueberry Salsa Food
MAINE WILD BLUEBERRY SALSA
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, fish or chicken. Substitute fresh local blueberries, if Maine blueberries aren't available.
Provided by Juenessa
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 55.7, Fat 3.5, SaturatedFat 0.5, Sodium 4.2, Carbohydrate 6.1, Fiber 1.2, Sugar 3.5, Protein 0.8
WILD BLUEBERRY PRESERVES
Make and share this Wild Blueberry Preserves recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h15m
Yield 7 half-pint jars
Number Of Ingredients 6
Steps:
- Remove the stems from the blueberries and gently rinse them in cool water; drain well.
- (if using frozen blueberries, do not defrost or rinse).
- In an 8-quart pot, alternately layer the blueberries, water, and about half of the sugar.
- Over med-low heat, stirring often to prevent sticking, gradually heat the mixture until the sugar is mostly dissolved.
- Add in the remaining sugar, 1 cup at a time, stirring gently between each addition.
- Heat until the sugar is completely dissolved.
- Increase heat to med-high and bring mixture to a full, rolling boil, stirring constantly.
- Stir in the all the pectin; return to a full, rolling boil, stirring constantly.
- Boil/stir constantly, for 1 minute; remove pan from heat.
- Skim off foam.
- Gently stir in the butter and cinnamon until combined.
- To prevent floating fruit, let preserves cool 5 minutes before filling jars.
- Gently stir the preserves to distribute the fruit.
- Ladle the preservers into hot jars, leaving ¼ inch headspace.
- Wipe jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200°F water bath for 10 minutes, pint jars for 15 minutes.
Nutrition Facts : Calories 875.7, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.7, Sodium 2.1, Carbohydrate 218.4, Fiber 3.3, Sugar 212.2, Protein 1
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