Blueberries are everywhere in Georgia right now! We are taking advantage of the bounty by serving up this easy-to-make salsa with handmade chips, or as a bruschetta with a little goat cheese.
Jalapeños, shallots and cilantro aren’t what we usually think as accompanying sweet blueberries – but they make it a salsa that pops with bright flavors and colors. Cilantro is an effective heavy metal natural detox for the body. This herb’s strong antioxidant properties, in part due to the flavonoid quercetin, helps protect against the damage caused by free radicals in the body. And the blueberries in the salsa are a powerhouse of nutrition! Blueberry’s are a lower glycemic index fruit and full of antioxidants to keep your body healthy.
Blueberry Salsa
- 1 Cup Chopped Cilantro
- ¼ Cup Chopped Shallots
- 1 TB Lime Juice
- 2 TB Orange Juice
- 1 TB Orange Zest
- 2 Jalapeños, Ribbed, Sliced and Chopped
- 3 Pints Blueberries,
- ¼ Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper to Taste
- Two Logs of Goat Cheese
Combine the ingredients in a bowl. Set aside for at least an hour, or place in the fridge overnight to allow the flavors to develop. Serve with handmade chips or as a bruschetta with goat cheese.
HANDMADE Tortilla Chips
- Corn Tortillas
- Olive Oil
- Sea Salt
Preheat the oven to 400F. Cut the tortillas in 4 quarters. Drizzle or *spray the quarters with the oil and sprinkle with sea salt. Slide into the oven for about 5 – 7 minutes. Flip the chips over and cook for another 3 – 5 minutes or until crispy and golden brown.