I never used to like salsa. Not at all.
Not riding atop my favorite tortilla chip, not accompanying my fajitas, not even as a stand in for butter on my baked potato. Nope, I hated it. I also used to loathe cilantro, as I understand many people do. Perhaps it was an acquired taste, because after years of relentless late night salsa snacking by my hubby… I finally caved and started devouring his favorite dip right alongside him.
It used to be that he could savor an entire tub all by himself with no competition trying to sneak their chip into the last bite. Not anymore. I have converted into a full fledged salsa fanatic. Now we buy two containers and polish off both within ten minutes, dueling chips in hand.
I even have developed a particular fondness for that stinky cilantro (but I would rather credit my love affair with Indian cuisine for that one). Mmmm… Baingan Bharta.
Anyways, did you know how wonderful cilantro, avocado and blueberries meld together? They do, and this recipe is simple proof…
…that is, if you don’t hate salsa. :)