Tomato and Pickled Blueberry Salsa
Ingredients:
4 medium vine-ripened red tomatoes, diced
½ jalapeño pepper fine diced
1/4 medium red onion, fine diced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. fresh basil, chopped
1 cup of pickled blueberries
1 tsp. minced garlic
1 tsp. sugar
1 1/2 Tbsp. fresh lime juice
½ cup olive oil
Cooking Directions:
- 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.
Courtesy of Josef Jungwirth, Corporate Executive Chef, Sandals Resorts International
