Name: Fresh Cherry Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: American
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

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

Units Scale

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