I use this recipe as a salsa for a colorful
addition to serve along side tomato salsa.
It looks fantastic on a serving platter
of crispy tortilla chips, best served cold.
Ingredients:
2 cups fresh blueberries, chopped
1 shallot, chopped fine
1 small jalapeno, seeded and minced
Zest and juice of half a lime
1/2 teaspoon fresh ginger, minced
Fresh basil or cilantro, chopped
1/4 teaspoon kosher salt
Directions:
In a bowl combine chopped blueberries,
shallot, pepper, lime zest and juice,
ginger, basil and season with salt.
Cover and refrigerate for several hours
or overnight to blend flavors
Transfer to a serving bowl
and serve with tortilla chips.
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