Thanks to the folks at the Texas Blueberry Festival, June 9 in Nacogdoches, Pedernales Electric Cooperative member Mark Schwend—who submitted this prize-winning recipe—will be able to enjoy a two-night stay at the historic Hardeman House Inn bed-and-breakfast.
2 medium heirloom tomatoes
1 cup fresh or frozen blueberries
3/4 cup chopped sweet onion
2 cloves garlic, minced
1 jalapeño, finely chopped
1/2 Hungarian hot pepper or banana pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat-leaf parsley
2 tablespoons rice or cider vinegar
2 tablespoons olive oil
Salt and pepper to taste
Bring pot of water to a boil. Immerse tomatoes in water for about 15 seconds. Remove tomatoes and place into bowl of cold water. Slip skins off tomatoes, cut in half, and remove and discard seeds. Chop tomatoes. In medium bowl, combine tomatoes, blueberries, onion, garlic, jalapeño, Hungarian pepper, cilantro and parsley. Pour in vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and refrigerate overnight.
Servings: 8. Serving size: 1/2 cup. Per serving: 55 calories, 0.7 g protein, 3.4 g fat, 6 g carbohydrates, 1.2 g dietary fiber, 121 mg sodium, 3.4 g sugars, trace cholesterol
Mark Schwend, Pedernales Electric Cooperative
COOK’S TIP: You may wish to drain salsa slightly before serving, depending on how juicy the tomatoes are.