By KD Angle-Traegner, Founder & Editor
Can I tell you a secret?
No one ever taught me how to cook, I learned through trial and error- and those early food experiments I’d conduct in my parents kitchen. Somehow ketchup made it into everything.
I’ve never had a cooking class either, unless you count the 7th grade home economics class I was forced to take. These days I still have the same approach to cooking that I did as a child- food experiments along with a bunch of trial and error.
Take this salsa here, I had no idea how in the world I was going to make a blueberry salsa. But, blueberries were on sale this week and I must have been craving them because I bought 6 pints.
According to Dr. Michael Greger, author of the book How Not to Die, berries should be on the list of foods we eat every single day. Sounds good to me. No one really has to work that hard to convince me to eat a berry anyway- berries are delicious.
Oh, this salsa. It’s so beautiful.
It’s an explosion of deep purples, reds, and bright greens. It’s art that’s food, I’m not joking. Set a bowl of this in the middle of the table as a centerpiece, it’s as beautiful as it is delicious. And it’s damn delicious.
Look at that gorgeous salsa:
No, really. Look at this salsa. Lovely!
Note: Blueberries usually make dirty dozen lists since more than 50 different pesticide residues have been found on them. That’s not very pretty. Though, frozen blueberries are less contaminated. Red peppers are just as bad. Buy organic whenever possible and wash conventional produce in solution of vinegar & water.
This is my new favorite salsa.
It’s spicy, it’s sweet but not overly so and it’s tart in just the right way. The red peppers add just the perfect crunch. The trick to this salsa is slightly cooking the blueberries. Doing so will allow the blueberries to really soak up flavor.
I didn’t cook my berries the first time I tried making blueberry salsa and it wasn’t as flavorful as it could have been. It’s an extra step but it’s worth it.
Oh, before I forget- if you love salsa like I do, be sure to check out 4 Essential Steps to Making Homemade Salsa + 22 Recipes and this Quick & Easy Mango Salsa recipe.
Now, onto this gorgeous bowl of deliciousness. As always, if you have questions or want to talk salsa just leave a comment below and don’t forget to tag me on Instagram with #yourdailyvegan!
- 1 pint blueberries
- 1/2 pint cherry or grape tomatoes
- 1/2 red bell pepper
- 1/4 medium purple onion
- 1 lime
- 1 jalapeno pepper
- 1/2 tsp salt
- Fresh cilantro to taste
- * 1/4 tsp red chili flakes (optional)
- Wash blueberries and place in a small saucepan on warm heat. Stir gently with rubber spatula to heat blueberries evenly. Cook until the blueberries change color and the skin is about to burst open. Remove from heat and place in a large bowl to cool.
- While berries are cooling, prepare the rest of the ingredients. Clean and dice the red bell pepper into small pieces. Do the same with the onion and the jalapeno peppers. Add to the bowl of blueberries. Cut tomatoes into quarters, add them to the bowl. Add the salt and the juice from one lime. Coarsely chop a handful of fresh cilantro and mix it in. Add optional chili flakes if desired. Mix together until fully combined. Chill for 15 - 20 minutes then serve, or serve warm.
- If you like your salsa hot then do not remove and discard the seeds of the jalapeno pepper. Simply dice them along with the pepper and add them to the salsa.