Appetizers are a small first dish of a whole meal. The most common examples include shrimp cocktail, salad, potato skins, mussels, cheese and nachos. Here is a blueberry salsa appetizer recipe for summer, which is the powerhouse of antioxidant and tastes incredible.
- Heirloom tomatoes – 2 (Medium)
- Wild blueberries (Fresh or frozen) – 1 Cup
- Sweet Onion (Chopped) – 3⁄4 Cup
- Garlic cloves (Minced) – 2
- Rice vinegar – 2 Tbsp
- Olive Oil – 2 Tbsp
- Jalapeno pepper (Finely chopped) – 1
- Hungarian hot pepper (Finely chopped) – 2
- Fresh cilantro (Chopped) – 2 Tbsp
- Flat-leaf Italian parsley (Chopped) – 2 Tbsp
- Salt and Pepper – To taste
- Boil a pot of water.
- Cut the skin of the tomatoes by slicing them as an X into the skin on the bottom. Then add the tomatoes in previous boiling water and cook for about 15 seconds.
- Remove tomatoes from boiling water and place in cold water. Peel off the skin of tomatoes, slice in half and remove all seeds.
- Chop the tomatoes and combine them with blueberries, chopped onion, garlic, fresh cilantro, Hungarian pepper, jalapeno pepper and parsley in a medium bowl.
- Pour the mixture in the rice vinegar and add olive oil and mix gently.
- At last, season the mixture with salt and pepper.
- Cover the bowl with aluminum foil and store in the freezer overnight which allows the flavors to blend.
The combination of the sweet wild blueberries, onions, peppers, and tomatoes makes the dish great. This can be served along with chicken, beef or fish. Instead of Maine wild blueberries, fresh local blueberries can be used.