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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  North American >> US >> US

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| 1. Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds. | 2. In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heirloom tomato	2			-	-	-	-
wild blueberry	1	cup		-	-	-	-
onion	3/4	cup	chopped sweet	48.0	11.208	1.32	0.12
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
rice vinegar	2	tablespoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
hungarian pepper	1/2		chopped	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
italian flat leaf parsley	2	tablespoons	chopped	-	-	-	-
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.