Recipe: Blueberry-Lime Salsa (food processor)

BLUEBERRY-LIME SALSA

1 small jalapeno
2 1/2 cups fresh blueberries, divided use
1/2 small red onion
1/2 small red bell pepper, cored and seeded
3 tablespoons fresh lime juice
1/2 teaspoon coarse sea salt
1/2 cup loosely packed finely julienned fresh basil
1/3 cup loosely packed coarsely chopped cilantro
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly grated ginger
Freshly ground black pepper to taste

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 a 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 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.

Spoon a little bit over individual portions of grilled chicken, pork, or duck, and serve the rest in a bowl, passes at the table.

Note from source: Spicy, sassy, and succulent, this berry salsa is a lively enhancement to grilled chicken, pork, or duck. You can make it up to a day ahead and store it, covered, in the refrigerator. When grilling chicken breasts to serve with this salsa, I marinate them for about 30 minutes in lime juice, a clove of coarsely chopped garlic, and coarse salt.

Servings: 6 to 8
Adapted from source: True Blueberry: Delicious Recipes for Every Meal by Linda Dannenberg