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  • Makes 3 cups
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Blueberries pair surprisingly well with classic salsa elements such as tomato and jalapeño. Serve this fruity salsa with baked whole wheat or corn tortilla chips, your favorite whole grain crackers, or celery sticks. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

By Darshana Thacker Wendel,

Ingredients

  • 1 large tomato, quartered
  • ¼ of a medium onion, cut into large pieces
  • ¼ cup fresh cilantro leaves
  • ½ of a fresh jalapeño chile, seeded if desired (see tip in recipe intro)
  • 1 large clove garlic
  • 1½ cups fresh blueberries
  • 2 tablespoons lemon juice
  • Sea salt, to taste

Instructions

  1. In a food processor place the first five ingredients (through garlic). Cover and pulse until chunky. Add blueberries and lemon juice. Cover and pulse to a chunky salsa texture. Season with salt. Transfer to a bowl. Cover and chill until ready to serve.
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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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