Fresh Cherry Salsa
I’m not really a chips and salsa person. I’m a whatever vehicle most effectively shovels the salsa into my mouth and salsa person, particularly when Fresh Cherry Salsa is up for grabs.
I have a fixation for flavors and textures that do a dance-off: sweet and salty (ahem, Salted Brown Butter Churro Crispy Treats); creamy and crunchy (Plum Crunch Steel Cut Oats anyone?); spicy and fruity (Chipotle Grapefruit Margaritas, please!). Fresh Cherry Salsa is a can’t-stop-won’t-stop boogie between burstingly sweet summer cherries, zippy lime, and kickin’ jalapeno. We’re talking chunky, fruity, and fresh.
While a large spoon did the cleanest job delivering the Fresh Cherry Salsa straight into my waiting pie hole, we’ve also been enjoying it with blue corn tortilla chips (is it just me or do the blue ones taste better?), over simply roasted chicken breasts, and I suspect that it would be irresistible atop grilled salmon or pork too.
Before we go any farther, a public service announcement: You need (and deserve) a cherry pitter! I bought this one, and my quality of summer life has increased significantly since. Cherries come but once a year, so let nothing hold you back from purchasing an outrageous quantity and eating them as quickly as possible. In addition to Fresh Cherry Salsa, you can use that pitter to make this outrageously easy and delectable Double Crust Cherry Crisp, and (since it doubles as an olive pitter) a dirty olive martini. When you do, please call me.
Whether by chip, by chicken, or by bare hands, Fresh Cherry Salsa is begging to be devoured before this summer comes to an end. Leave the jarred stuff aside for a night and upgrade to this spicy, sweet, and tangy treat.
Fresh Cherry Salsa
- 2 1/4 cups pitted cherries - 3/4 pound, roughly chopped
- 1 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup fresh lime juice - about 2 limes
- 1 teaspoon red wine vinegar
- 1 teaspoon minced garlic - about 2 cloves
- 3/4 teaspoon kosher salt
- 1/4 cup finely chopped red onion
- 2 fresh jalapeño peppers - seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- In a large bowl, stir cherries together with the sugar and let stand 5 minutes for the sugar to absorb.1
- Stir in the lime juice, red wine vinegar, garlic, and salt. Gently fold in the red onion, jalapenos and cilantro. Chill for 30 minutes to allow the flavors to meld, then serve cold or at room temperature.
Imperial Sugar compensated me for my time to create this recipe and post. As always, all opinions are my own.
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