freshly ground black pepper to taste
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 red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno. Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
Set aside for about 1 hour to allow the flavors to blend. Spoon a little bit over individual portions of grilled chicken, pork or duck, and serve the rest in a bowl, passed at the table.
From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg
Per serving (based on 8 servings): 47 calories, 1 gram protein, 2 grams fat, trace saturated fat, 8 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 147 milligrams sodium
Savory Blueberry Steak Sauce
Serves 6 to 8
3 tablespoons unsalted butter or margarine
2 small or 1 medium shallot, finely chopped
2 tablespoons all-purpose flour
1/4 cup sherry vinegar
1/4 cup ketchup
3 tablespoons Dijon mustard
1/4 cup orange juice
1/4 cup molasses
1/2 teaspoon dried thyme, or 3/4 teaspoon fresh, crushed
1/4 teaspoon dried sage, crushed
2 cups fresh or frozen blueberries
salt to taste
freshly ground black pepper to taste
Melt butter in a large skillet over medium heat. Add the shallots and saute for 3 to 4 minutes, until the shallots are soft and translucent, but not browned.
Sprinkle in the flour, stir to blend and cook, stirring constantly, until the mixture begins to bubble.
Add the vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine.
Add the blueberries and stir to combine.
Raise the heat to medium-high and bring to a boil. Reduce the heat to a simmer and cook, stirring often, for about 15 minutes, until the mixture is thickened and glossy. Season with salt and pepper to taste.
