Fresh Blueberry and Tomato Salsa

So, this is what happens when you have pounds of blueberries laying around and a fresh and beautiful batch of tomatoes straight from the garden. I made this the other day with hopes that they might compliment each other and I'm not super sure it does if you have more tart rather than sweet berries. But, you will have to make it soon and let me know what you think. It was also fun to make this salsa pretty much from all the ingredients in my backyard. I kinda feel like I could rough-it on my own now...well at least I could  if I wanted to just eat salsa in and on every thing.

This salsa is made with fresh tomatoes from my garden, but if that is not accessible for you you can use a 28 ounce or quart-sized jar of canned tomatoes as well. The fresh tomatoes give this salsa a strong fresh and vibrant flavor. So perfect for this time of summer when all you want to do is eat fresh and cool foods. This salsa is perfect for dipping yes, but also for topping on quinoa, millet or in wraps or other summer fav salads and such.

Can you see the blueberry specks? Well, they are there! They are not overpowering and do not turn the salsa completely blue, but it is a hidden and fresh addition to the perfect summer salsa treat.

I must warn you though... you may have 'salsa breath' after eating this fresh and amazing treat. It sneaks up on you... and it just happens. It is just more evidence of devouring it and wondering where did it all go and why so fast?!

Fresh Blueberry and Tomato Salsa Recipe
4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)

First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!

My favorite and choice chips for paring with this salsa is Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn.  Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)

Hope you are enjoying the summer fruits and veggies. Local produce is always best. There is just nothing that tastes better, and those extra vitamins will have your body thanking you as well.

Hope you are well and much love!