One of my most popular recipes to date, this blueberry tomato salsa is especially delish on top of fish.
1 cup blueberries (cut in half if you are lucky enough to get some of the big ones)
1 cup quartered (or halved depending on size) cherry tomatoes
1/4 cup diced yellow bell pepper (for color and texture)
Chiffonade of fresh basil leaves (start with 10-12 big leaves add more if desired)
Sea salt, cayenne ( a pinch of each)
2tbsp. walnut oil (or something equally light)
1- 2 tbsp good quality aged balsamic or a nice fruit vinegar
Adjust seasonings to taste.
Blend all ingredients together. Refrigerate. Best if used within 2 days.
RECIPE DISCLAIMER – My recipes are intended to inspire you to think on your own. Sure…follow them to the “T” if you’d like, but understand if you prefer more of less of an item that is listed, go for the quantity YOU desire. All my recipes are assembled to please MY palate. Any parenthetical notations are meant to get you thinking off of the page, and into the pantry. Use your imagination!