
Tomato and Pickled Blueberry Salsa
Recipe courtesy of Josef Jungwirth, Corporate Executive Chef, Sandals Resorts International.
Ingredients
- vine-ripened red tomatoes - 4 medium, diced
- jalapeño pepper - 1/2, fine diced
- red onion - 1/4 medium, fine diced
- fresh cilantro - 2 Tbsps., chopped
- fresh basil - 2 Tbsps., chopped
- pickled blueberries - 1 cup
- minced garlic - 1 tps.
- sugar - 1 tsp.
- fresh lime juice - 1 1/2 Tbsps.
- olive oil - 1/2 cup
Instructions
- Place the diced tomatoes in a stainless steel bowl. Stir jalapeño, onion, cilantro, basil and garlic into tomatoes with sugar, lime juice olive oil.
- Add the pickled blueberries. Season with salt and pepper to taste.
- Keep the salsa at room temperature to develop full flavors.