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The contrast between the sweet wild blueberries and tartness of the onions, peppers and tomatoes, makes this a great dish on its own with tortilla chips or served alongside beef, fish or chicken. Substitute fresh local blueberries, if Maine blueberries aren't available.
- 2 medium heirloom tomatoes
- 236.59 ml wild blueberries (fresh or frozen)
- 177.44 ml chopped sweet onion
- 2 garlic cloves, minced
- 29.58 ml rice vinegar
- 29.58 ml olive oil
- 1 jalapeno pepper, finely chopped
- 1 hungarian hot pepper, finely chopped
- 29.58 ml chopped fresh cilantro
- 29.58 ml chopped flat-leaf Italian parsley
- salt and pepper
- Bring a pot of water to a boil.
- Score the skin of the tomatoes by slicing an X into the skin on the bottom.
- Immerse the tomatoes in boiling water for about 15 seconds.
- Remove and place into a bowl of cold water.
- The skins should slip off easily.
- Peel the tomatoes, cut in half and remove the seeds.
- Chop the tomatoes and discard the seeds.
- In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley.
- Pour in the rice vinegar and olive oil and stir gently to mix.
- Season with salt and pepper.
- Cover and store in the refrigerator overnight to allow the flavors to blend.
- You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.
- ***Cook time doesn't include overnight refrigeration.