Maine Wild Blueberry Salsa

Ingredients

• 1 cup blueberries wild fresh
• 2 tablespoons flat parsley italian chopped
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 2 medium heirloom tomatoes 
• 1  jalapeno finely chopped
• 2 tablespoons olive oil 
• 0.5  hungarian pepper hot finely chopped
• 2 tablespoons rice vinegar 
• 8 servings salt and pepper to taste
• 0.8 cup onion sweet chopped

Equipment

• bowl
• pot

Directions

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.
2. 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.
3. In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley.
4. 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.