About this recipe:The contrast between the sweet blueberries and tartness of the onions and chilli peppers makes this a great dish on its own with tortilla chips or served alongside barbecued chicken.
2 ripe beef tomatoes
145g fresh or frozen blueberries
125g onion, diced
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons olive oil
1 jalapeno pepper, finely chopped
1/2 Hungarian chilli pepper, finely chopped
2 tablespoons freshly chopped coriander
2 tablespoons freshly chopped flat leaf parsley
salt and pepper to taste
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Method Prep:30min › Ready in:30min
Bring a pot of water to the boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, coriander and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and keep in the fridge overnight to allow the flavours to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.