How are blueberries like summer? As quickly as they show up, fresh and enticing, sending me scrambling for ways to enjoy their deep blue tangy sweetness – yes, just as suddenly, they are gone.
The End of Blueberry Season
Last week, at the Camas Farmers Market, I picked up a half flat of my favorite blueberries from Meadowglenn Farm. As I made my payment, they told me that these were the last of their blueberries for the season. So soon? I felt like I was just learning how to enjoy the potential of these beautiful summer berries. Now that they were almost gone I wanted to make sure to use the last of them in an interesting way.
At another booth I picked up the flyer from the market’s weekly food demonstration. It included a recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish. Though the pork chops didn’t interest me the Blueberry-Ginger Relish sounded intriguing. For some reason it had never occurred to me to use blueberries in a relish or salsa before.
Looking over the recipe, I thought of a small restaurant on the waterfront at the Port of Camas-Washougal. At The Puffin Cafe, a cute little turquoise restaurant on the docks, you can sit outside and watch the boats while you enjoy a selection of fun fruit salsas. Looking out over the Columbia River the breeze blows off the water as the dock gently sways. In the heart of summer, a meal at The Puffin Cafe feels almost like being on vacation. Suddenly, I had context and Blueberry Salsa seemed like the perfect way to enjoy the last of this summer’s local blueberries.
The Discovery of Fresh Blueberry Salsa
In fact when I think about it, fresh fruit salsa and chips just screams summer. This simple no-heat approach to preparing a luscious snack or appetizer is a great idea for summer entertaining. The only heat applied to this recipe is in the chile peppers. It comes from a substance called capcaicin, that, while spicy, is said to stimulate the body’s natural cooling mechanism. Plus, the spiciness adds a grand counterpoint to the gorgeous sweetness of sun ripened berries. I wanted to try this recipe right away.
Early in the week, I collected the rest of the ingredients – fresh ginger, a shallot, cilantro and a serrano pepper. Then I chopped the fresh ingredients and stirred them together to make the salsa. I shared it at a gathering later that evening.
Was the Blueberry Salsa good? It turned out to be fantastic! My tasters, a bit wary at first, asked a number of questions before they dug into the salsa with their tortilla chips. Yet, once they made the plunge, they found that they really enjoyed it’s cool freshness and mild spicy sweetness. I will definitely make this salsa again!
Blueberry Salsa
Course: Appetizers, SidesDifficulty: Easy4
servings15
minutes35
minutesThe cool freshness and mild spicy sweetness of this Blueberry Salsa make it a fantastic addition to any summer gathering.
Ingredients
1 cup fresh blueberries, coarsely chopped
1 shallot, finely chopped
1 serrano chile, seeded and minced
1 Tablespoon fresh cilantro, chopped
1 Tablespoon lime juice
1 teaspoon fresh ginger, minced
1/4 teaspoon salt
Directions
- Combine ingredients in a small bowl and let sit for twenty to thirty minutes for flavors to blend.
- Serve with tortilla chips or over grilled meat as a relish.
I love this recipe and couldn’t find it in my files. Thanks for the update. I made this many years ago when it was first posted. The fresh ginger makes a big difference. I can’t wait to make it again!
Hi, Cyndy. I’m glad you were able to find the recipe you were looking for. Thanks for your comment. Enjoy!
I love it ! Very creative ! That's actually really cool Thanks.
Wow! This is very good. Thank you for sharing. Your blog is great, btw. I found it while searching for “Serrano Ham” of all things. Thanks again!
I love this idea! Sounds like something that would be good with all kinds of berries. Never thought about it!
I made this salsa over the weekend and braught ir over to share with some friends for dinner-It WAS very good. Definitely a keeper recipe. 🙂
Berry scrumptious looking. I only wish that I would have went blueberry picking and put some in the freezer.
I am so happy to get this before the blueberries are gone. I just bought some and will have to try this recipe out. So pretty!
How gourmet and unique!.
Pictures look beautiful.
Blueberries with corn chips – great idea!! The colour contrast is amazing.
Kim – Thanks! I hope it works out for you.
Grace – It was great salsa! Of course I love almost anything that gives me a reason to eat tortilla chips.
Lisa – Thank you. Glad you stopped by!
Christi – Sorry I missed you! I hope you enjoyed the market. See ya soon…
That looks amazing. Can’t wait to try it. I looked for you when I stopped by the market weekend before last – betcha we almost crossed paths. Keep bringing on the awesomeness.
This is great! You have a beautiful blog!
blueberries light up my life. this salsa, therefore, ranks up there with hummus and guacamole as one of the best dips of all time. seriously, lisa–this is amazing!!
I love it! I have pork in the frig, and a container of blueberries waiting to be used. Thanks for the recipe and fabulous………photos!