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
Units
Scale
- 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