PREP TIME |
TOTAL TIME 15 mins |
COOK TIME 0 min |
SERVINGS Makes 3 cups |
INGREDIENTS
- 1 large tomato, quartered
- 1 large red and yellow pepper, cut into large pieces
- ¼ of a medium red onion, cut into large pieces
- ¼ cup fresh cilantro leaves
-
½ of a fresh jalapeño, seeded if desired
- 1 large clove garlic
- 1½ cups Josh Pond's frozen organic wild Maine blueberries
- 2 tablespoons lime juice
- 1 tsp salt
- 1/4 tsp salt
INSTRUCTIONS
1. In a food processor place the first six ingredients. Cover and pulse until chunky. Add blueberries, lemon juice, and cumin. Cover and pulse to a chunky salsa texture. Season with salt. Transfer to a bowl. Cover and chill until ready to serve.

