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
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!
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