Fruit salsas are always great additions to summer tables–not only as accompaniments to dishes, but also as dips for chips and veggies and toppings for breads and crackers. Anything you’d use a tomato salsa for–after all, tomato is botanically a fruit…

If you have a dermal sensitivity to chiles, use a kitchen towel or rubber gloves while handling, and remember the first rule of chiles–when you work with chiles your eyes will start to itch and you will want to rub your eyes. Resist the urge.

vegetable oil, for chiles
1 – 2 chiles, depending on type and heat level of chile(s)
3 c blueberries, stemmed; divided; or cherries, plums (pitted, chopped)…
1/3 c finely chopped scallion or (red) onion
3 – 4 T lime juice or other citrus juice
1/4 t salt, or to taste
1/2 c thinly sliced basil leaves
1/2 c coarsely chopped cilantro leaves
1 T extra-virgin olive oil

1. Grill, roast or pan fry the chile(s). Use the vegetable oil to grease the grill, roasting pan, or frying pan. Cook, turning frequently, until charred and blistered. Cool some, then cut off stems and remove skin, if possible. The skin should be somewhat wrinkled and you should be able to pull pieces off. Cut in half and remove seeds if you like, some or all. Chop finely.

2. Put 2 cups of the blueberries in a food processor and pulse a few times until coarsely chopped. Transfer to a bowl and add chile(s), scallion or onion, lime juice, and salt. Stir to combine. Add remaining blueberries, basil, cilantro, and olive oil. Stir again. Taste and adjust, if you like. This benefits from a bit of a marinade, but is still excellent served immediately.