Recipe by MizzNezz
This is a great topper for grilled chicken or chops. Cook time is for chilling.
Top Review by bluemoon downunder
MizzNezz, I found myself – MUCH to my surprise – making your salsa tonight to go with the lamb chops I had been planning to make. The result of a tag in the 2005 Strawberry Swap! Not at all how I would have anticipated ever serving chops! In order to give full honours to the strawberries, I doubled the strawberries and omitted the blueberries. I reduced the amount of sugar by half and used brown sugar: I didn’t feel the need for much sweetening and I try to keep my sugar intake to a minimum. I also omitted the hot pepper sauce because I don’t like spiciness. And I probably nearly doubled the amount of onions. And having NEVER made or eaten a salsa even remotely like this one, I simply grilled the chops, which I served with a simple potato salad. I didn’t want anything to detract from what had become the star of the show: your salsa! Then I waited for the comments from the family members I’d served this meal to. Everyone was a bit surprised to say the least. This salsa had them all way outside the zones of what they were familiar with but even my grumpy, octogenarian plus and often really hard to please father (I left the almonds off his!) liked this salsa. It was a real winner! I think it would be even better with grilled chicken. Thank you for a most unusual and really delicious recipe, MizzNezz, and thank you for the tag, toni!
- 1 pint fresh blueberries
- 1 pint fresh strawberries, cut up
- 1⁄4 cup sugar
- 2 tablespoons finely chopped onions
- 1 tablespoon lemon juice
- 1⁄2 teaspoon pepper
- 2 drops hot pepper sauce
- 1⁄4 cup sliced almonds