How to Make Fresh Blueberry Salsa

About three years ago Hubby and I relocated to a small town near the Southern California Agriculture Belt. In our travels we often pass by a small farm that grows blueberries.

I remember a time back when I was about seven years old, my Mama took me and my brother out to pick raspberries. What a great time we had! Being able to pick blueberries brought back all of those fond memories.

During blueberry season, May through July, you can go and pick your own blueberries. Finally, this year we made time to stop by. Being the end of the blueberry season there weren't many berries left to pick, but we stuck with it. After about an hour of picking we had our 1LB container just about full. That was all I needed make a bowl of blueberry salsa.

I hope you like it as much as we did.

Blueberry Salsa

adapted from Southern Living - Best of the South - July 2010

What you will need:

2 cups - rough chopped fresh blueberries

1 cup - whole fresh blueberries

1/4 cup - fresh squeezed lemon juice

1 Jalapeno - cut lengthwise, dice 1/2 of the jalapeno with seeds. For less "heat" remove seeds.

1 Red Bell Pepper - cut bell pepper in half, remove seeds, dice.

1 Red Onion - dice about 1/4 of onion

1/2 tsp - Sea Salt or Kosher Salt

Mix all ingredients in a bowl. Serve immediately, or cover and chill for several hours. We prefer to serve immediately.

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Comments

[Patti at Worth The Whisk]

OH YUM, you know how much I love "road trips" to fun food locations, do tell me where the blueberry farm is. Your salsa is totally killer.

[Mac]

Hi Patti!
This Blueberry patch belongs to The Underwood Family Farm in Somis, CA. The Underwood Family also has a bigger farm, where you can pick veggies, in Moorpark, CA. Let me know if you visit...I can meet you there. :-) Be sure to make time for a blueberry picking visit next year. I'd go in May when there are a lot of berries to pick! Enjoy the salsa!