Summer Fruit Salsa

Recipe courtesy of Chef Jackie Blevins of Perfectly Seasoned

2 cups fresh blueberries
1 cup peeled and diced fresh peaches
1 small cucumber, peeled and diced
½ cup finely diced red onion
1 jalapeno, seeded and finely diced
2 tablespoons chopped flat-leaf (Italian) parsley
1 tablespoon chopped chives or tarragon
Zest of ½ a lime
3 tablespoons lime juice
1-2 tablespoons olive or grape seed oil
Salt and pepper to taste

Place blueberries, peaches and cucumber in bowl of a food processor and pulse 4-5 times.  Add remaining ingredients and pulse once or twice just to combine.  Do not puree the mixture. Pour into serving bowl and chill for several hours.  Serve as a sauce on grilled meat or fish or as a dip with corn chips.   Makes about 3 cups

Chef’s Note:  Substitute other local in-season ingredients for the blueberries—such as peaches, blackberries or red raspberries—to make this healthy and nutritious dish throughout the growing season!

 

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