VERY BERRY SALSA

1 pint blueberries
1 pint strawberries
1/4 cup sugar
3 tbsp minced sweet onion
1 tbsp blueberry vinegar (or raspberry vinegar or lemon juice)
1 tsp freshly ground black pepper
hot pepper sauce (to taste)
1/4 cup sliced or slivered almonds, toasted

Rinse the blueberries and strawberries; dry on paper towels. Pick over the berries. Hull the strawberries and cut into quarters.

In a bowl combine the blueberries, strawberries, sugar, onion, vinegar, pepper and hot pepper sauce. Mix well and refrigerate for at least one hour.

Just before serving, stir in the almonds.

Serve over fruit sorbet or as a condiment with poultry or pork.

Makes about 3 cups
Source: The Denver Post Magazine, July 13, 1994