At the veggie drop-off last week my meat farmer Dwight was having a hard time selling his ground meats because people were going blueberry crazy. You see, this was the first year Dwight was taking over the blueberry table and it was quite overwhelming. As I road back home I started to think of how I might help out. It wasn’t until a few days later when I started thinking about tacos that an idea came to me. So today, before I packed up my bike trailer to head for the drop-off, I threw a cutting board, knife, apple cider vinegar and salt & pepper into my bins. On my way, I picked up a bag of corn chips at Coop la Maison Verte. Once at the drop-off, I started chopping up a pint of blueberries, a green onion and some basil. The blueberry salsa recipe was born! As other members came to get their veggie boxes I invited them to taste the salsa which they could all make with what was available that day and hinted that it could go well with Dwight’s meats for tacos.
So here it is, blueberry salsa!
Yield: 1 to 500 ml jar
- 1 pint fresh blueberries, finely chopped
- 1 green onion, finely chopped
- Hand full of basil leaves, finely chopped
- 1 tablespoon apple cider vinegar, or more to taste
- Salt & pepper to taste
- Combine all ingredients in the jar, stir and serve.
- Use lemon or thai basil instead and see where the flavour goes
- Experiment with other vinegars like balsamic, red or white wine
- Add a little fresh chili pepper to spice things up