Cherry Salsa
When they're in season, cherries are delightful in any manner of dishes. The most obvious role for a cherry is as the star of a dessert. But this recipe for cherry salsa casts them in more of a supporting, savory role.
By combining the sun-kissed sweetness of cherries with vinegar, lime juice, onions, a touch of jalapeño and fresh herbs, this salsa plays well with all kinds of foods--from meats to cheese to fish. The addition of mint leaves gives an unexpected freshness on the palate.
And please, please try this salsa as a topping for fish tacos--you won't be sorry!
Because this recipe depends only on the cherries for sweetness, it has more of a savory flavor when combined with the acids, onion, etc. If you like a slightly more sweet/sour flavor, add a teaspoon of sugar and then taste to adjust for seasoning if necessary.
- 12 oz Fresh cherries (Washed, pitted and cut into quarters)
- Juice of one lime
- 1 tbsp Red wine vinegar (...or other interesting vinegar--I used sour cherry vinegar)
- 1/2 cup Red onion (Diced fine)
- 1/2 tsp Kosher salt
- ~5 Large leaves fresh sweet basil (Cut chiffonade)
- ~5 Leaves fresh mint (Cut chiffonade)
- ~5 Leaves fresh cilantro (Cut chiffonade)
- ~5 Leaves fresh Italian parsley (Cut chiffonade)
- 1/2 tsp Jalapeno pepper (Diced very fine)
- 1 tbsp Olive oil
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Wash and pit cherries and slice them into quarters.
Add diced onions.
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Add chiffonade of basil, mint, cilantro and parsley.
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Add salt, lime juice, olive oil and vinegar and stir to combine thoroughly.
Place in the fridge and let the mixture marinate for about an hour until the flavors have a chance to combine.
Enjoy over cheeses (especially goat cheese and ricotta on a cracker!), meats and seafood. Or just scoop it up with a tortilla chip!
Thank you for visiting my site! I hope you love the recipe!
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