Description
Delicious beside grilled meats and fish or served as a dip, this light summer salsa is sweet and spicy featuring the season’s produce.
Ingredients
Scale
- 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
Instructions
- 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.
- Category: Side, Dip