We are in the height of blueberry season here in Georgia. I have been getting some off my bushes this year. (whatever the birds leave me!) I am also finding North Carolina blueberries at 2 pints for $3.00 so I have been stocking up. Here is a good recipe from the July edition of Southern Living for blueberry salsa. I was a little unsure when I made it but it tasted heavenly and everyone at the pool party really seemed to enjoy it. The picture in the magazine shows it served with pita chip type things but I served with regular scoop shaped tortilla chips. The salty chip and sweet/savory salsa was a nice combination!
2 cups coarsely chopped blueberries (I pulsed mine 2 to 3 times in the food processor)
1 cup fresh whole blueberries
1/4 cup lemon juice (I added a little less...very tart berries already!)
3 TBSP fresh chopped cilantro
2 seeded and minced jalapenos
1/3 cup finely diced bell pepper (calls for red but I only had green)
1/2 tsp salt
I added a sprinkle of sugar since the berries were pretty tart and about 1/4 cup chopped green onion, but those are not in the actual recipe. Mix together and serve or chill to let set. Mine set in the fridge for about 4 hours and the flavors blended nicely. Serve with your choice of tortilla chips/pita chips/bagel chips or whatever.