What sounds better to celebrate the 4th of July than Blueberry Salsa! Combining ripe red tomatoes, white onion and fresh organic blueberries for a truly patriotic appetizer or snack. And it’s gluten, dairy, and grain-free.
We made with homemade cassava tortillas, but if you are short on time, use one of my favorites – Siete brand almond flour tortillas.
INGREDIENTS
Blueberry Salsa:
- ½ pint organic blueberries
- ½ red or white onion, diced
- 3 tomatoes
- 2 springs cilantro, chopped
- 1 jalapeno, diced small
- Juice of 2 limes
- 1 tsp salt
Cassava Tortillas:
- 1 ½ cups cassava flour
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ cup olive oil
- ¾ cup warm water
INSTRUCTIONS
Toss all salsa ingredients together in a bowl and refrigerate. Meanwhile, prepare the tortillas. In a large bowl, mix dry ingredients together, then stir in oil and water. Knead dough until mixed through. Divide dough into 4 portions (for big tortillas) or 8 portions (small tortillas). Roll out dough in between wax paper until 1/8 inch thick. Place in a skillet over medium heat for 1-2 minutes or until turning golden brown.