Stretching the Limits of a Definition

Salsa can be almost anything, right? So long as everything's chopped small and is able to be scooped with a corn chip and it has a little citrus accent, right? Okay so some purists may argue with my liberal definition of salsa but I say it's summer, and fruits and vegetables are fresh and plentiful and I am looking for every excuse to consume them and new ways to combine them. Last weekend I had the pleasure of traveling to MIchigan in the height of blueberry season. I heard they grow the "best blueberries in the U S of A" up there and I love picking and eating my food straight off the vine/tree/shrub what have you. Naturally, I attacked those bushes with the force of a hibernation-hungry grizzly bear and returned home like a proud mama with a bag of blueberries the size of radio dials or volume knobs (choose your own comparison). I wanted to make something that was fresh and really let the blueberries speak for themselves and I didn't have room in the freezer for another batch of sorbet (oh the burden!) so I decided to make a fruit salsa. I chopped some kiwi, a little granny smith for crunch and tang, squeezed in some honey, lime and a little grated ginger too. The result was a fresh sweet tangy spicy salsa that required a rather large chip and a good deal of balance (to keep the blueberries from rolling onto the porch). I bet it would be really good with a simple chihuahua cheese quesedilla or scooped on to a spinach salad with gorgonzola.

Blueberry-Kiwi Salsa (you can call it a relish if you want)

2 kiwis, chopped 

1/2 granny smith apple, chopped rather small

1 cup fresh blueberries

1/2 thai hot chili chopped very fine

1 tsp. fresh ginger, grated

1Tbs honey

2 Tbs fresh lime juice

1. Gently mix all ingredients. Allow to chill in the fridge for an hour or so for the flavors to combine. Serve with big crunchy chips!