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Jalapeño and Cherry Salsa

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  • Author: Rinku Bhattacharya


Delicious beside grilled meats and fish or served as a dip, this light summer salsa is sweet and spicy featuring the season’s produce.


  • 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


  1. Wash and pit the cherries and set them aside.
  2. 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.
  3. Stir in the cherries, salt and sugar and cook for 3 minutes until the flavors are mixed well and the cherries soften slightly.
  4. Place the salsa in a mixing bowl and add in the lime juice and the dried cherries or cranberries if using.
  5. Seed the jalapeño and cut into small pieces and mix in.
  6. Finely chop the red onion and mix in with the cilantro.
  7. Serve immediately or chill for up to 2 hours until ready to use.
  • Category: Side, Dip
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