Blueberry, Basil & Jalapeno Salsa

As strawberry season fades, it’s time to turn your attention to blueberries – my all-time favorite berry. When blueberries are in season, pick your own sites offer some of the lowest prices. This gives you every reason to take incorporate berries into your diet daily.

It’s useful to learn new ways to use familiar ingredients. That way, you don’t get fatigued on something after just a few days. Though, if you stock up and freeze your berries for use throughout the year, that’s good too.

It takes just a few minutes to get everything ready and toss it in the food processor. A blender could work just as well too. Despite what many people think, comparatively speaking, jalapenos are relatively mild. Jalapenos fall in between poblanos and cayenne peppers. And there’s a big difference between jalapenos compared and habaneros, which are much, much hotter. But there’s nothing wrong with a little heat. In fact, capsaicin benefits the heart.

If you’re hesitant, I suggest starting with less. It’s much easier to add heat than to remove it. Start with just a 1/4 of jalapeno if you’re really cautious. Or, use half and add the second half if it’s too mild for you. Note: remove the seeds of the pepper for less heat. Slowly slide the edge of your knife across the inside of the pepper.

While you enjoy this simply as a snack with corn tortilla chips, it would pair fantastically with grilled pork chops or pork tacos. As the recipe suggests, try simmering for a few minutes to reduce the amount of liquid if you decide to use it in a taco.