Food Friday: Blueberry Salsa with Tortilla Chips

It’s National Tortilla Chip Day!

What better way to celebrate this crispy little snack adored by millions, than to pile a chip high with a heaping scoop of blueberry salsa. Fall Creek’s home office receptionist and sales assistant Natasha share with us her recipe for Homemade Blueberry & Peppers Salsa. With a combination of jalapeños, habanero, bell peppers, and blueberries, it is guaranteed to brings the heat and the sweet.  

Natasha’s Homemade Blueberry & Peppers Salsa

Ingredients:

• (5) Cups Fresh Blueberries
• (1) Yellow Bell Pepper
• (1) Orange Bell Pepper
• (1) Red Bell Pepper
• (1) Green Bell Pepper
• (3) Large Jalapeños
• (1) Small Habanero Pepper
• (1) Large Red Onion
• (15) Firm Roma Tomatoes
• (4) Cups Sun Gold Tomatoes
• (2) Teaspoons Salt
• (1) Cup Red Wine Vinegar
• (1) Tablespoon Minced Garlic
• (1) Tablespoon Lime Juice

Helpful Tip:  Wear gloves when cutting the habanero pepper.

Directions:  In a food processor or blender, add all ingredients and pulse to a chunky consistency. Refrigerate the salsa for 24-hours, or at least overnight, to give the flavors time to meld together. Finally, dig in with your favorite type of tortilla chip!