Recently, there was an article in Food & Wine about chef Tim Cushman, who was aiming to drop some weight in a contest with his employees. Part of his plan involved working out and eating less. Another part involved jazzing up low-fat meals with a variety of salsas. Nice.
For folks struggling with extra pounds, salsas are a fantastic addition to a diet. Usually made entirely of fruit and vegetables, they add huge flavor to food, often with negligible calories and fat. Plus, since most Americans associate them with chips, they feel like a treat.
There’s no set formula for salsas, though you'll frequently see a base produce (tomatoes, mangos, etc.), chili peppers (jalapeño, serrano, etc.), herbs (cilantro, etc.), and onions. I’ll eat any kind, but with blueberry season in full swing, I thought I’d try a sweet version using the fruit. Y’know. For kicks.
This recipe is an adaptation of one I found on a blog called My Own Sweet Thyme. It was good as written, but to give it a little more heft and sweetness, I doubled the berries. Also, for some reason, there are no serrano peppers in my neighborhood, so I substituted the more universal jalapeño and upped the quantity.
The result was a balanced, pleasant salsa that would go equally well on chips or chicken. Or, you could eat it straight from the spoon. Either way, your waistline won’t mind.
- Yield:4 to 6
- 2 cups fresh blueberries, coarsely chopped
- 1 medium shallot, finely chopped
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon salt
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.