Favorite among the family. This unusual combination results in a lovely and tasty dessert. I’ve used serrano peppers instead of habaneros to make a milder salsa, but I like the juicy apricot flavor of the habaneros better. I occasionally add blue agave at the last minute to soften it.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 20 |
| Yield: | 20 servings |
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
Instructions
- 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.
- Make sure that the habanero peppers are a ripe, golden-orange.
- Use gloves to remove stems, seeds, and membranes from the habanero peppers.
Reviews
Yummy
The concept was great but the flavor wasn’t really balanced. I added 4 tsp balsamic vinegar, 2 tsp brown sugar, and used garlic salt rather than himalayan salt and it was AMAZING. I only used 4 habaneros and it was plenty spicy. It was good with pork but I REALLY loved it with tortilla chips. I think it would be delicious with fish as well.