Serious Eats: Recipes
Healthy & Delicious: Blueberry Salsa
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.