Blueberry-Lime Salsa

This recipe is an old recipe I got sometime ago from the Baltimore Sun.

The salsa pairs well with stronger proteins like turkey, duck and grilled chicken. Below is an adaptation of the original recipe. I like to plate this salsa with a little bit on top of the cooked protein and the rest to be passed around the table in a separate bowl.

Ingredients:

• 1 small jalapeno
• 1/2 small red onion
• 1/2 small red bell pepper, cored and seeded
• 2 1/2 cups fresh blueberries
  
• 1/2 cup loosely packed finely julienne fresh basil
• 1/3 cup loosely packed coarsely chopped cilantro
• 3 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp coarse sea salt
• 1/2 tsp freshly grated ginger
• freshly ground black pepper to taste

Process:

1. 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.
   
   
2. 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.
   
   
3. Using a paper towel or rubber gloves to protect your skin, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds, and finely chop the jalapeno.
   
   
4. 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.
   
   
5. Set aside for about 1 hour to allow the flavors to blend.