The combination makes for a beautiful and delicious summertime salsa.
Ingredients
- 2 c. fresh blueberries
- 1 lb. tomatillos (approximately 5 depending on size), husked and rinsed
- 1 yellow onion, peeled and quartered
- 2-3 jalapeños
- 2-3 serranos
- 3-4 garlic cloves
- Juice of 1 fresh lime
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. cumin
- 1 bunch fresh cilantro
- 2 T. honey
Directions
- Place tomatillos, onion, serranos, and jalapenos on a large sheet pan and place it in the oven. Broil them on high until they begin to slightly char, about 5-15 minutes. Keep an eye on them, occasionally turning them. Remove from oven when lightly charred on all sides.
- In a food processor or blender, combine blueberries, charred tomatillos, serranos, jalapeños, onions, garlic, cilantro, cumin, salt, and pepper. Pulse until desired consistency is reached.
- Taste the salsa and adjust the seasoning as needed. If desired, add honey for a touch of sweetness.
- Allow the salsa to chill for at least 30 minutes in the refrigerator to let the flavors meld together.
- Serve the Oregon Blueberry Serrano Salsa Verde with tortilla chips, or as a topping for your favorite meats.