Monday, June 15, 2015

Blueberry Salsa with Cilantro and Jalapeno

We've got just a few days left here in Florida, and I'm still trying to empty out my fridge/freezer and resist buying anything new from the store.  And there was a bag of frozen blueberries that I bought for smoothies, but I'm a creature of habit and always go for the frozen banana instead.  I already knew I was making fish for dinner, and figured a blueberry salsa would go nicely.  Whipped this up real quick with a few other pantry staples.

As mentioned, I used frozen blueberries, and I think these would be preferable to fresh because they get all juicy when they thaw.  However, fresh would still work, you just might want to do a little extra muddling and maybe cut in half if you have larger berries.  You could also try cooking fresh berries for 10 minutes or so on the stove to break them down a little more.

I also really wanted to use lime or lemon juice in this, but didn't have any.  So I made do with a little rice vinegar, and I think it turned out great. If you have lime or lemon juice, though, you might want to give that a try!

I served this on top of broiled flounder fillets seasoned with salt, pepper, and cumin.  Thought about adding cumin to the salsa as well, but went with it just on the fish.  If I were serving this with something like plain chips, I'd probably add the cumin to the salsa to boost the flavor.

What you need:

1 1/2-2 cups frozen blueberries, thawed (I recommend Trader Joe's wild Boreal blueberries... they are so much better than any other frozen blueberries I've ever bought!)

1/2 cup packed chopped cilantro, thickest stem end removed

2 jalapenos, diced, seeds and pith removed

2-3 tablespoons diced onion

2 tablespoons rice vinegar

salt and pepper to taste (I probably added somewhere around 1/2 teaspoon of each)

Simply mix all ingredients together, mashing lightly to help the blueberries break down a little.  Let sit for at least 30 minutes, and preferably for a couple hours, before serving to allow flavors to meld.


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