Start by rinsing two cups of fresh blueberries under cold water, ensuring they are clean and free from any debris. Remove the stems and gently pat them dry with a clean kitchen towel. Reserve one cup of these blueberries as whole for later use in the salsa, setting them aside in a small bowl for added texture.

In a large mixing bowl, combine the remaining blueberries, ⅔ of a chopped red apple, half of a chopped red bell pepper, and ⅔ cup of finely chopped red onion. Mix these ingredients well, allowing the vibrant colors to shine through.

Next, prepare a fresh jalapeño by removing the seeds for a milder flavor if desired. Finely chop the jalapeño and add it to the bowl of mixed ingredients.

To enhance the flavor richness, fold in a handful of chopped fresh cilantro, and then pour in the juice of one freshly squeezed lime. Add in the unsweetened applesauce, sugar, a few dashes of hot sauce, and a sprinkle of salt and black pepper. Gently stir the mixture until everything is well combined.

Transfer the combined mixture into a food processor and pulse briefly to maintain some whole blueberries. Be cautious not to over-process.

Once pulsed, place a fine-mesh strainer over a bowl to drain any excess liquid from the salsa. After draining, return the mixture to the large bowl and gently fold in the reserved whole blueberries.

Cover the bowl with plastic wrap or transfer the Fresh Blueberry Salsa to an airtight container, and refrigerate for at least one hour to allow the flavors to meld beautifully.