Blueberry Pico de Gallo - a little sweet a little spicy

When I first saw another version of this recipe online, it left me with a skeptical feeling about its flavor, and texture. But low and behold I just had to try it. This is a side dish or topping, not necessarily something you would scarf down all on its own. Blueberry pico de Gallo has a semi-strong onion flavor that quickly turns into a peppery sweet finish. Serves well with grilled tofu, tempeh, or as a topping on brown rice.

Ingredients:

1 cup frozen or fresh blueberries

1/2 a red pepper finely diced

1 0z of chopped green chillies or 2 fresh green chillies seeded and diced

1/2 Vidalia onion finely diced

zest and juice of one lemon

1/4 cup of extra virgin olive oil

1 tsp dried cilantro

salt and pepper to taste

In a medium sized bowl mix together all ingredients until evenly distributed, then transfer to a Tupperware with a tight fitting lid. Seal and leave on your counter at room temperature for 3 hours.

At this point you can either refrigerate for later use or use right away.

Check back for tonights dinner recipe it will be using Pico de gallo. I should have it posted by Sunday or Monday.