The sweet heat from this salsa complements grilled fish or chicken. A dash of hot sauce increases its heat. Adapted from Thompson’s “Very Blueberry” (Celestial Arts, $5.95).
1 cup blueberries, coarsely chopped 1/2 red bell pepper, stem removed, seeded and diced 1 jalapeno or serrano chile pepper, seeded and minced 2 tablespoons minced cilantro
2 green onions, white and light-green parts only, finely chopped Juice of 1/2 lime 1/4 teaspoon kosher salt Pinch sugar
In a medium bowl, combine all the ingredients and mix well. Cover with plastic wrap and refrigerate for 30 minutes before serving. May keep up to 3 days. Makes about 1 cup.
Per serving ( 1/4 cup): 33 calories, 1 g protein, 8 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 150 mg sodium, 2 g fiber.
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