This week blueberries were the stars of the Athens Farmers Market. Looks like it is peak blueberry season here y’all! On Saturday, that meant cooking demonstrations at the market featuring blueberry-centric foods. While I was there, volunteers from P.L.A.C.E. (a non-profit organization in Athens dedicated to promoting the local food culture – for more info see www.localplace.org) were whipping up some Blueberry Lime Salsa. Initially, I was hesitant – I LOVE peach mango salsa (especially the kind my dad makes!) but I couldn’t picture blueberries in salsa.
Oh how wrong I was! That stuff was addictive – I could probably eat it until I turned violet like Violet in Charlie and the Chocolate Factory. So of course, that went on the list of things I needed to make ASAP. Lucky for me, I had leftovers from my moderately successful attempt at Blueberry Raspberry Boy Bait. It was now time for them to redeem themselves in a new form, and they were definitely up for the challenge.
I made some modifications from the P.L.A.C.E recipe (mainly adding extra onion and cilantro), but otherwise the credit goes to them for this seasonal, refreshing, delicious salsa. I chose to take the healthy, antioxidant filled delicacy and pair it with some tasty (although not entirely healthy) lime Tostitos – heaven! I could also see this salsa paired with a nice piece of grilled fish or chicken and some veggies if you wanted to make a meal out of it. Or if you have any other suggestions for ways to incorporate this into just about anything – please let me know, because I have made enough to last a longgggg time and I fear the entire bag of chips will be gone in the next day or two if I don’t find alternatives. Now, I think I have gone on enough about this salsa – here is the recipe (after some more mouth-watering pictures):
Farmers Market Inspired Berry Lime Salsa
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/4 red onion, roughly chopped (I used more like 1/3-1/2 of the onion)
- 1 teaspoon lime zest
- juice of 2 limes
- 1/3 cup fresh cilantro leaves (I added a bit more)
- salt to taste
Combine blueberries, raspberries, onions, lime zest + juice, and cilantro in a food processor or blender. Pulse until you reach your desired consistency (I made mine really smooth because I had never made salsa in a food processor before and I was excited – but I also added some larger onion chunks post-processing). Taste and season with salt if desired (I probably added about 1/8 tsp of salt). The original recipe called for pepper as well, which I regretted adding but if pepper is your thing, don’t let me stop you from giving it a try! Finally, I thought that the salsa tasted even better the next day once the flavors had a chance to get all cozy with each other – so keep that in mind (and make extra if you are like me and cannot stop eating it!).