Sort of. [?]
It’s really important that I stress the vegetableness going on today considering I have a mouthful of white trash this very instant. Are you familiar with white trash? And I’m talking about the sweet and salty snack mix and not your friendly neighbors with the braid down the middle of their back [him] and the nasty chewing tobacco habit [her].
Let me enlighten you: white trash is a mix of a bunch of snacky foods like Cherrios [healthy!], pretzels [healthy?], raisins [definitely healthy!], m&m’s [healthy! antioxidants, duh.], and/or peanuts [healthy! can you say protein?] all covered in white chocolate and clumped into perfect grabby bite-sized treats that are nearly impossible to stop eating. It’s like someone [maybe your neighbors?] laced them with heroin or something. But looking at it this way, it’s basically a bunch of healthy stuff covered in some chocolate so it’s like… a legitimate snack. Or something.
But back to the important stuff: the vegetables.
Since the minute our yearly trip up North was in reach, I was excitedly scouring my favorite local foodie websites in anticipation of what I would bring home. Each year we do quite a number on American Spoon and stock up for the year; as I was adding jars of raw honey, dried cherries by the pound, mango butter and maple cream to the list, I spied the blueberry lime preserves that I love so much. Smeared perfectly on a lightly toasted English muffin or a crusty cracker, this flavor combination totally rocks my world.
As if I had nothing else to do, I decided that I needed something blueberry lime in my life immediately… like, yesterday. Sort of like when I need bacon in cookies or cake batter in my booze. Totally reasonable and deserving of such attention. And since canning isn’t quite my thing (umm, what would I drink my margaritas out of??), salsa seemed like the obvious choice. Plus, it wouldn’t take as much time out of my day to do important things like watch Sopranos reruns and make lists of foods I’m going to buy that make my invisible internet friends like me more.
[P.S. if anyone in my family thinks I’m leaving American Spoon without 22 jars of this milk caramel, they’re completely off their rocker. ]
I spun a bunch of blueberries and lime stuff around in my food processor and it was a dream come true. I never add blueberries to my traditional fruit salsa and now I’m wondering… why the heck not? Pretty colors. Pretty tastes. I just want to spoon this goodness into my mouth. And that there I did.
Holy moly. This needs to happen in your kitchen.
Blueberry Lime Salsa
inspired by American Spoon
makes about 1 1/2 cups
1 cup fresh blueberries
5 medium strawberries
1/4 red onion
1 teaspoon lime zest
juice of two limes
1/3 cup fresh cilantro leaves
1/2 avocado, chopped
salt and pepper to taste
Combine blueberries, strawberries, onion, lime zest, juice and cilantro in a food processor or blender and pulse. The consistency is up to you but I like to leave mine a bit chunky, so I only pulse it about 5-6 times. Taste and season with salt and pepper if desired. Scrape salsa into a bowl and fold in chopped avocado. Serve with pita or corn chips, or on top of fish or chicken.
If you’re good, I’ll tell you all about what this salsa blanket is topping tomorrow.