TROPICAL BLUEBERRY SALSA
(Great accompaniment to sautéed chicken/turkey, also delicious with fish)

            6 Turkey or chicken cutlets
            ¼ cup Colavita Extra Virgin Olive Oil
            2 cups blueberries, fresh or (partially thawed) frozen
            2 cups pineapple, fresh or canned (drained), coarsely chopped
            3 tbsp rum
            2 teaspoons chopped jalapeño peppers
            2 teaspoons grated lime zest (approximately 1 average size lime)
            1/8 teaspoon hot pepper sauce or to taste

            Option: Chopped cilantro

Serves 4 to 6

Heat the Colavita Extra Virgin Olive Oil in a large skillet and sauté cutlets. As the cutlets are finished, transfer them to a serving platter and keep warm. To the same skillet and remaining juices add the rum; deglaze pan.

Lower heat and add jalapeño peppers, pineapple, lime zest, and combine all. Shut off heat and add blueberries and hot sauce.

Serve with cutlets, and add chopped cilantro.