Blueberry Peach Salsa


Yield: About 1 cup


1 ½ cups fresh blueberries

Zest of 1 lime

1 Tbsp lime juice (about ¼ - ½ of the zested lime)

1 Tbsp Flying Olive Peach Balsamic

1 Tbsp Flying Olive Blueberry Balsamic

1 large peach, peeled and finely diced

1 small shallot, finely chopped

3 Tbsp chopped fresh basil

3 Tbsp chopped fresh chives

1 Tbsp Flying Olive Chipotle (for a little spice) Lime, or Basil Extra Virgin Olive Oil, or a Flying Olive Single Varietal EVOO of Choice

½-1 tsp honey, if desired

Pinch-1/4 tsp ancho chili powder, if desired

Salt and pepper to taste


Put half of the blueberries in a medium-sized bowl. Coarsely chop the other half of the blueberries and add to the bowl. Add the remaining ingredients. Add honey, ancho chili powder, salt, and pepper to taste. Serve immediately, or cover and chill up to 24 hours.

This is great with grilled chicken or pork (especially great with Brined, Grilled Pork Chops). Also try it with corn chips.


Submitted by Barb L.