Peppered Blueberry Salsa
1 can (14 to 15 ounces) blueberries in light syrup, drained
2 tablespoons red onion, diced
2 tablespoons canned green chili pepper (mild or hot) or 1 fresh jalapeño pepper, chopped
1/2 cup chopped red or yellow bell pepper
1/4 cup fresh cilantro, parsley or mint, chopped (loosely packed)
1 teaspoon honey
2 tablespoons freshly squeezed lime juice
Pinch of salt
In a medium bowl combine all ingredients; blend gently. Cover and refrigerate for about 30 minutes to let flavors blend. Serve immediately.
Pairs Well With
This lively condiment is great on lamb, salmon or tortilla chips.