PHOTO BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
SUBMITTED BY ROOSTER OF NOBSKA FARMS, WOODS HOLE, MA
“A fruity blend of fresh berries, lime, mint, and, of course, some chili peppers. This salsa has an interesting and surprising combination of flavors that miraculously blend to create a delightfully refreshing addition to savory dishes. Pairs beautifully with pan-seared or grilled chicken. Also good on fish or grilled shrimp or scallop kabobs. And, well, it's just good enough to eat all by itself as a salsa fresca on chips.”
1 cup blueberries, finely chopped
1 cup strawberries, finely chopped
¼ red onion, minced
1 jalapeño (remove seeds and membrane for less heat), minced
zest and juice of two limes
1⁄3 cup fresh mint leaves, chopped
sea salt and freshly ground black pepper to taste
Combine all ingredients in a bowl and mix thoroughly. Refrigerate for an hour or so (if you can wait), and serve chilled.
Sarah Blackburn is a home cook, recipe developer, soccer mom, Italophile and managing editor at Edible Boston. She can be reached at firstname.lastname@example.org.