Roasted Blueberry Salsa

I am not sure how I decided that I needed to add blueberries to my salsa, but for some reason it had to be done.  Afterall, many people add fruit to their salsa but it is usually something like mangoes or pineapple...not berries.  My Mom said it sounded disgusting and thought I was crazy for doing such a thing, that is until she tasted it and was won over.  Every summer we get a large amount of tomatoes from my Grandpa's garden and much of that goes to making roasted chipotle salsa.  Many different things have been added to it my favorite of which is habaneros for a kick but never blueberries. 

So last week when I threw the tomatoes, onions, garlic and berries on the pan and hoped that this experiment would be delicious.  It sure smelled good...but of course it had to cool before we could properly taste it.  Once cool, I added lime, basil, and chipotle and I was right about my premonition that this would be good.  It had a deep tomato flavor with a hint of tart and sweet from the berries which lended almost a jammy note.  I had blended it pretty smooth because that is the way my Mom likes it and I was to share it with her, but I think next time I would leave it chunkier were I making it for myself.  It was perfect with some home made chips I had made in anticipation of the salsa making. My Mom admitted that it was good and I have to say, she has eaten most of it the salsa lover she is!  So if you are looking for a salsa that is a little different here is the recipe!

Roasted Tomato Blueberry Salsa

Makes about 6 cups

6 large ripe tomatoes, cut into 8ths

1 red onion, sliced

4 garlic cloves

olive oil

2 cups organic blueberries

1/2 cup fresh basil
juice of 4 limes
sea salt
1 Tbsp chopped chipotle in adobo sauce
freshly ground black pepper

1 Tbsp agave nectar

Preheat the oven to 475 degrees and line a sheet pan with foil.  Spread out tomatoes, onions, and garlic on sheet pan and drizzle with olive oil.  Place in the oven and roast for about 20 minutes until softened then add blueberries and continue to roast for about another 10 minutes until the berries have burst and everything is starting to caramelize and brown at edges.  Remove from oven and let cool.  Place in a food processor along with basil, lime juice, sea salt to taste, chipotle, freshly ground pepper to taste, and agave nectar.  Process to desired consistency and chill before serving. 

Squash and Red Lentil Dal Hummus

I have been in love with a red lentil dish that I make as of lately.  It is dal with roasted squash, and the flavors are so warming and perfect for a cool evening with rice!  I decided to make some hummus today and was thinking that my squash dal's flavors and ingredients would be perfect in the spread!  So I cooked off some lentils, combined them with some squash puree I had on hand, and some ginger, garlic, tumeric, and cumin, as well as a little chipotle for heat!  The hummus was delicious!  Such a warming and exotic flavor compared to the usual hummus I have made in the past!  It is wonderful with veggies, but even better with toasted pita chips!  I spread some on a veggie wrap I was having for dinner nd it was wonderful!  If you are a hummus lover, but don't like how long beans take to cook for it you should try this! 

Squash and Red Lentil Dal Hummus

Makes 6 cups

1 cup red lentils
2 1/2 cups water

4 cups buttercup squash puree

1/2 cup almond butter
1/4 cup coconut oil
1 1/2 Tbsp sea salt
1 tsp dried ginger
2 tsp ground tumeric
2 tsp ground cumin
1/4 tsp dried chipotle pepper or cayenne (depending on how spicy you like it)
3 garlic cloves, minced

Combine lentils and water in a medium saucepan, and bring to a boil.  Lower to a simmer and cook until lentils are soft and almost mushy.  Remove from heat and cool slightly, then pour into a food processor, along with all other ingredients and process until smooth. Serve with chips or veggies for dipping!