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Wild Berry Salsa

1 cup of blueberries (you can mix the huckleberries or salmon berries here)
1/2 red bell pepper
1 jalapeno pepper
2 tablespoons of cilantro
2 green onions
1 lime
1/4 teaspoon of sea salt
pinch of sugar

Remove the stems and leaves from the blueberries and coarsely chop them and place into a bowl.
The bell pepper isn't hot. But remove the stems, don't bother to save the seeds, and coarsely chop this and place into the bowl with the berries
See the directions above for the jalapeno pepper (you can substitute a Serrano chili pepper).  Save the membranes and seeds-- be careful. Put the finely diced pepper into the bowl.
Chop the cilantro into fine pieces and place into the bowl
Finely chop the two green onions (use only white and green parts) and place into the bowl. Sometimes we used a red onion, or a Walla-Walla sweet onion.
Cut the lime in half and squeeze out all the juice from half. Save the other half for taste if you need it
Add the salt and a pinch of sugar and mix.  Taste this. You may wish to add more salt or more seeds from the jalapeno pepper. You can also add ground black or white pepper to taste.

Mix the ingredients and chill for a few hours before serving. This is what we put on fish that came off the grill, or even the fresh duck.  Since I have used it on some of the free range chicken, and it works quite well.

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