Sometimes I find myself with all sorts of odds and ends in the refrigerator that need to be used up–chicken and blueberries and jalapeños and onions a cilantro (and three cartons of eggs, because apparently every time I go to the store, I grab a carton of eggs, a bag of powdered sugar, and a can of sweetened condensed milk because subconsciously those are the things I can’t live without. What does this say about me?!) So when I was scrambling for something to make for dinner one night, I remembered Sara’s Cranberry Salsa and realized I could do something similar with the blueberries. And it. Was. Delicious. Whether you’re making it as a snack (like with chips and salsa or on top of cream cheese and crackers) or adding it to a meal (it’s incredible on marinated and grilled chicken), it’s a great way to use up summer produce (and eat delicious things.)
You’re going to need a pint of blueberries, a little bit of minced red onion, a jalapeño (seeded and minced), some cilantro, the juice of a lime, salt to taste, and, if you want, a little bit of sugar.
Roughly chop the blueberries and add them to a small mixing bowl. Add some minced onion and jalapeño.
Juice the lime over the ingredients and add some salt to taste.
If you want to add a little sugar, feel free. I won’t judge. Serve immediately with chips and salsa, over marinated and grilled meat (chicken is great), or spread a cracker with cream cheese or goat cheese and top with a spoonful of this salsa.
