When you think of salsa what comes to mind? Does it involve tomatoes, onions and peppers, a cold beer and a bag of tortilla chips? Chips and salsa make a great appetizer for any tailgate or entertaining event. When it comes to a fresh fruit salsa, it can be used for so much more than just a bag of chips. This fresh cherry salsa is the perfect condiment for a summer appetizer or grilled entree.
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Fresh Cherry Salsa
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
Sweet cherries and plumcots mingle with spicy peppers and herbs in this vibrant salsa. Perfect with grilled chicken or fish, or simply enjoy with tortilla chips.
Ingredients
- 2 1/2 cups (591 ml) chopped, pitted fresh sweet cherries
- 1 1/2 cups (355 ml) bite sized Plumcot pieces
- 3/4 cups (177 ml) chopped scallions (white and green part)
- 1/2 cups (118 ml) lightly packed fresh basil leaves, cut into thin strips
- 1/4 cups (59 ml) chopped flat leaf parsley
- 3 Tablespoons finely chopped red onion
- 3 Tablespoons chopped poblano pepper
- 2 Tablespoons finely chopped seeded jalapeno pepper
- 2 Tablespoons fresh lime juice
- 1 Tablespoon dark brown sugar
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon lime zest
- 1/4 teaspoon Angostura bitters, optional
Instructions
- Pit the cherries and chop them into rough quarters. Cut the plumcots into bite-sized pieces about the same size.
- In a medium bowl, combine the cherries and plumcots.
- Thinly slice the scallions (both white and green parts). Cut the basil leaves into thin ribbons (stack them, roll tightly, and slice). Roughly chop the parsley.
- Finely chop the red onion, poblano pepper, and jalapeño. For less heat, remove the seeds and ribs from the jalapeño before chopping.
- Add all the herbs, onion, and peppers to the fruit. Toss gently.
- Add the lime juice, brown sugar, minced garlic, salt, lime zest, and bitters. Toss again gently to coat without crushing the fruit.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors develop. Serve with grilled chicken, fish, or tortilla chips.
Notes
- For a sweeter salsa, increase the brown sugar to 1 1/2 tablespoons.
- If you prefer a milder salsa, reduce the jalapeno pepper or omit it entirely.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully overnight.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 15
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 4
- Protein: 2
Frequently Asked Questions
What cherries work best for a fresh cherry salsa?
Bing or Rainier cherries are the most practical choices since they’re sweet, firm, and easy to pit. Sour cherries give a sharper, more savory salsa that works well if you’re serving it alongside grilled meats.
How finely should I chop the cherries?
Aim for roughly the same size as a pitted olive, which gives you a chunky texture that scoops well on a chip and holds up without releasing too much juice. Very fine chopping makes the salsa watery. 
What can I serve cherry salsa with besides chips?
It pairs well with grilled pork, duck breast, or pan-seared fish. The fruit’s acidity also makes it a useful topping for tacos or a simple goat cheese crostini.
