1 lb. BLUEBERRIES
1/2 fresh PINEAPPLE diced
juice of large LIME
1-2 JALAPENOS finely diced and seeded
1 small RED ONION finely diced
1/2 c. MINT (optional)
1 RED BELL PEPPER finely diced
1 ORANGE BELL PEPPER finely diced
1 tsp. freshly ground PEPPER
2 tsp. SALT
1/4 c. APRICOT-PINEAPPLE JAM

Mix all ingredients together.
Serve with barbequed beef, pork, chicken, or grilled fish.

Makes 8 servings.

(This recipe from Chef Eva Greer of Greer Farms appeared in the Dallas Morning News)