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.
PrintJalapeño and Cherry Salsa
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Jalapeño and Cherry Salsa is a sweet and spicy summer delight, perfect for pairing with grilled meats and fish or serving as a refreshing dip.
Ingredients
- 1 1/4 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
- 1-2 jalapeños, finely chopped
- 1/4 cup dried cherries or cranberries (optional)
- Salt to taste
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Wash and pit the cherries and set them aside.
- Heat the oil in a pan over medium heat and add the freshly grated ginger. Sauté for about 45 seconds, until the ginger begins to sweat and release its aroma.
- Add in the coarsely powdered cumin and mix well to combine with the ginger.
- Stir in the pitted cherries and cook for about 3-4 minutes, until they begin to soften slightly.
- Add the finely chopped jalapeños and optional dried cherries or cranberries, stirring to combine.
- Season with salt to taste and cook for another 2 minutes.
- Remove from heat and let the mixture cool slightly.
- Once cooled, stir in the lime juice and chopped cilantro.
- Serve the salsa alongside grilled meats, fish, or as a dip with chips.
Notes
For a more complex flavor, consider adding dried cherries or cranberries, though they are optional. This salsa pairs exceptionally well with grilled fish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 13
- Sodium: 120
- Fat: 2
- Carbohydrates: 18
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
Why do I need to cook the cherries for the salsa?
Cooking the cherries slightly helps them soften and blend better with the jalapeños, enhancing the overall texture and flavor of the salsa.
Can I substitute the dried cherries with something else?
Yes, you can use dried cranberries instead of dried cherries, or simply omit them if you prefer a smoother texture.
How do I know when the jalapeños are the right heat level for this salsa?
Taste a small piece of the jalapeño before adding it to the salsa; if it feels too spicy, you can remove the seeds or use less to adjust the heat to your liking.
