Title: Blueberry Salsa--New York Times
Categories: Pickle Salsa Tex
Yield: 4 Servings

2	c	Blueberries, cleaned
1/2	md	Red onion, diced small
2		Jalapenos, seeded & minced
1		Red bell pepper, diced
3	tb	Cilantro, chopped
1/4	c	Lime juice
1	ts	Kosher salt

1. Coarsely chop 1 1/2 cups blueberries. In a bowl, combine the chopped and whole berries and the remaining ingredients. Let stand 1 hour.

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