Delicious beside grilled meats and fish or served as a dip, this light summer salsa is sweet and spicy featuring the season’s produce.
By Rinku Bhattacharya
There is that time of the year when all the cherry blossoms on our little tree turn into fruit. This year, I perfected a Jalapeño and Cherry salsa, that we have all been enjoying. It pairs well with almost everything but in particular works well with fish.
I put together another batch of this salsa this weekend to pair with some grilled fish. My summer table is layered and dotted with condiments, chutneys, pestos, raitas and salsas. They work magic with summer grilling and lighter fare. This salsa is unique from my typical salsa in that I actually cook the cherries until they soften just a little. Adding the dried cherries or cranberries in this recipe adds some nice contrast of flavors and texture but is a totally optional thing. So, without much fuss here is my cherry and jalapeño salsa recipe.
- 11/4 pounds of sour or Ranier cherries (all varieties except the sweet bing cherries work in this recipe)
- 1 teaspoon oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon coarsely powdered fresh cumin
- 1 teaspoon salt or to taste
- 1 tablespoon brown sugar
- 3 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon dried cherries or cranberries (optional, but adds a nice texture)
- 1 medium to large jalapeño
- 1 medium sized red onion
- 2 tablespoons chopped cilantro
- Wash and pit the cherries and set them aside.
- Heat the oil and add in the ginger and sauté for about 45 seconds, until the ginger begins to sweat. Add in the powdered cumin and mix well.
- Stir in the cherries, salt and sugar and cook for 3 minutes until the flavors are mixed well and the cherries soften slightly.
- Place the salsa in a mixing bowl and add in the lime juice and the dried cherries or cranberries if using.
- Seed the jalapeño and cut into small pieces and mix in.
- Finely chop the red onion and mix in with the cilantro.
- Serve immediately or chill for up to 2 hours until ready to use.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.