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 lb (565 g) of sour or Ranier cherries (all varieties except the sweet bing cherries work in this recipe)
- 1 tsp (5 ml) oil
- 1 tbsp (15 ml) freshly grated ginger
- 1 tsp (5 ml) coarsely powdered fresh cumin
- 1-2 jalapeños, finely chopped
- 1/4 cup (60 ml) dried cherries or cranberries (optional)
- Salt to taste
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) 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: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 13
- Sodium: 120
- Fat: 2
- Carbohydrates: 18
- Fiber: 3
- Protein: 1
- Cholesterol: 0