In addition to anthocyanins, blueberries contain a diverse range of phenolics, which contribute to their numerous health benefits. This unique salsa is slightly sweet — yet with a “kick”— and pairs well with grilled fish or chicken.
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2 medium tomatoes
1 cup fresh or frozen wild blueberries
3/4 cup chopped sweet onion
2 cloves garlic, finely minced
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 jalapeno pepper, finely chopped
1/2 Hungarian hot pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat-leaf parsley
Salt and pepper to taste
- Cut tomatoes in half and remove seeds. Chop tomatoes.
- Put all ingredients in and toss until evenly distributed.
- Chill in refrigerator overnight.
Nutrition information (per serving)
Makes 8 servings
Total fat: 3.5 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Total carbohydrate: 7 g
Fiber: 1 g
Sugars: 4 g
Protein: 1 g
— Recipe provided by Digestive Disease Health Team Dietitians.