Our family favorite. This odd combination makes for a beautiful and delicious treat. I have substituted serrano peppers for a milder salsa, but prefer the fruity apricot taste of the habaneros. Sometimes to tone it down at the last minute I add blue agave.
Ingredients
- 2 cups fresh blueberries, divided
- 1 white onion, chopped
- 1 cup chopped purple Cherokee tomatoes
- 1 cup white sugar
- 8 habanero peppers, seeded and chopped
- ½ cup chopped cilantro
- ¼ cup lime juice
- 5 cloves garlic, chopped
- 1 pinch Himalayan salt, or to taste
Directions
Step 1
Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.
Cook’s Notes:
Make sure that the habanero peppers are a ripe, golden-orange.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 54 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium18mg | 1% |
Total Carbohydrate14g | 5% |
Dietary Fiber1g | 3% |
Total Sugars12g | |
Protein0g | |
Vitamin C6mg | 28% |
Calcium6mg | 0% |
Iron0mg | 2% |
Potassium61mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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