Blueberry Jalapeno Salsa

• 1 fresh jalapeno (or more to taste)
• 3 cups fresh blueberries, rinsed
• 3/4 cup red onion, chopped
• 2 juicy limes
• 1 teaspoon salt
• 3/4 cup fresh basil, sliced thinly
• 1/2 cup fresh mint, sliced thinly
• 1/2 cup fresh Italian parsley, finely chopped

1. Grill the jalapeno on the barbecue or over a gas flame until it is blackened and soft, about 7-8 minutes. When it is cool, slip the charred skin off and cut off the stem. Slice in half and taste the chili. If it is mild, plan to use the seeds, otherwise you can scrape the seeds out. Chop the jalapeno and set aside.
2. In the bowl of a food processor, pulse 2 cups of blueberries, the jalapeno and the red onion together about 5 or 6 times. You want a rough mix.
3. Pour the mixture into a serving bowl. Add the remaining 1 cup of blueberries, the juice of 2 limes, salt and fresh herbs. Stir and enjoy!

fresh jalapeno, fresh blueberries, red onion, juicy limes, salt, fresh basil, fresh mint, fresh italian parsley

Taken from food52.com/recipes/13461-blueberry-jalapeno-salsa (may not work)