- 6
Ingredients
- 1 small jalapeno pepper
- 2 1/2 cups fresh blueberries
- 1/2 small red bell pepper, cored and seeded
- 3 tbsp fresh lime juice
- 1/2 tsp coarse sea salt
- 1/2 cup loosely packed finely julienned fresh basil
- 1/2 cup loosely packed coarsely chopped cilantro
- 1 tbsp extra-virgin olive oil
- 1/2 tsp grated ginger root
- freshly ground black pepper
- 6 boneless chicken breasts, grilled
Preparation
Step 1
Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside. In the bowl of a food processor, combine 2 cups of the blueberries, the onion and the red pepper. Process only until coarsely chopped, then transfer to a bowl; add the lime juice and salt and stir to combine. Set aside.
With a paper towel (or rubber gloves), trim the stem and peel off the skin of the jalapeno. Slice it in half; remove the seeds and discard them (unless you like really hot salsa!) and finely chop. Add the jalapeno to the blueberry mixture, together with the basil, cilantro, remaining 1/2 cup of blueberries, the oil, ginger and several turns of the pepper mill, and stir well. Set aside about an hour to allow the flavors to blend.
Serve over grilled chicken breasts.