1/2 C. Fresh, Whole Blueberries
1 C. Fresh Blueberries, Chopped
1/3 C. Chopped Red Onion
1/3 C. Chopped Green* & Yellow Bell Pepper
1/4 C. Cilantro Leaves
2 Tablespoons Fresh Lime Juice
Sea Salt to Taste
*You may substitute or add Chopped Jalapenos!

Mix this all together and allow to chill for a few hours before serving.

I made this Blueberry Salsa to go with Baked Salmon (recipe for the will be posted tomorrow) and served it with a side of my Moroccan Rice. It was really delicious and full of antioxidants and omega fatty acids, all of which are good for the heart!  And I had extra salsa left over so....

How did I use this Blueberry Salsa in a Tiny Food?
1-8" Flour Tortilla, cut into triangles
My Blueberry Salsa
Fresh Mint Leaves
1/3 C. Mascarpone Cheese
1/3 Tsp. Lemon Zest
1 Tablespoon of Honey
  • Cut your tortilla triangles and bake in the oven at 350 degrees F until the edges are golden brown, about 5 - 8 minutes.
  • Mix together the Mascarpone, lemon zest and honey.
  • Add a few leaves of chopped, fresh mint leaves to the Blueberry Salsa.
  • When the tortilla triangles are cooled spread an even layer of the Marscarpone cheese mixture on each.
  • Spoon on a healthy measure of the mint enhanced Blueberry Salsa.
  • Drizzle with a little more honey.
  • Garnish with a small sprig of fresh mint.
The Blueberry Nachos would go great with my newly moonshined Blueberry Liqueur (see below) or either of these Blueberry Martinis:

What else did I do with these beautiful blueberries?

I have done justice to blueberries!

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