On my journal, I mentioned people sending me requests. Someone actually put me to the test! They requested an appetizer or entree that featured one of my favorite berries - blueberries!! Here is a little something different for this summer. This salsa is packed with anti-oxidant, vitamins ... oh who cares, it's amazing! This is sweet from the berries, tart from the onion, spice from the peppers ... blueberry salsa can be both. Serve it with a cheese quesadilla (as shown), chicken, or tortilla chips for a bit of a salty taste addition.

Ingredients:
1 can Redpack Petite Diced tomatoes (salsa starter)
1 cup fresh or frozen wild blueberries
3/4 cup chopped red onion
2 cloves garlic, minced
3 tablespoons lime juice
1 jalapeno pepper, finely chopped
1 serrano pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste

Directions:
Open and drain the can of the tomato juice.
In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, serrano pepper, cilantro and parsley.
Pour in the lime juice and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your salsa is.

Request by ~  kokkinos