Drew’s Amazing Wild Blueberry Salsa
Recipe by six-year old Drew Stowell from Connecticut.
2 cups frozen Wild Blueberries (defrost to soften and create a little juice to help blend the flavors)
1/2 medium red onion, diced*
Small 1 jalapeño pepper, seeded and minced (add more to taste)*
1 medium red bell pepper, diced small*
1/2 cup finely diced pineapple (or less for a less sweet salsa)
3 tablespoons chopped cilantro
1/4 cup lime juice
1/2 teaspoon salt
Pinch of ground cinnamon (the “secret” ingredient!)
Baked corn chips or baked multi-grain chips.
*Save time (and have much less to dice!) with prepared, fresh Pico de Gallo in place of dicing onions and peppers…some will even have cilantro into it too!
Combine all ingredients, folding in the Wild Blueberries last.
Refrigerate 1 hour or more to blend flavors.**
Serve with baked chips. For a nice presentation, scoop salsa into small soufflé cups and place 2-3 chips in each cup.
**Crush and add a few berries and/or add 1/8-cup Wild Blueberry juice (or use juice from melted frozen berries).
Wild Blue is Good for You!