Blueberry Salsa to celebrate Cinco de Mayo
4 roma tomatoes, chopped
1 small red onion
1 lime, juiced
cilantro (to your taste)
1/2 cup blueberries
1. Dice the tomatoes and red onions.
2. Finely chop jalepenos, removing seeds for a milder salsa or leaving a few in for some heat.
3. Add all ingredients into a bowl and add in cilantro and lime juice.
4. Best if refrigerated overnight as flavours continue to meld together.
Recipe by The Cake Mama
Photos by Sharalee Prang Photography