My first encounter with Chukar Cherries was at a farmers market in eastern Washington, where the woman running the booth handed me a spoonful of their sour cherry filling and waited for my reaction. I bought two jars. The sour cherry filling is already tart and complex enough to build something real on top of, and that’s what this salsa does. Garlic, jalapeño, red onion, cilantro, a little cider vinegar and lime to sharpen the edges. It takes five minutes in a food processor. Served over cream cheese with crackers at a holiday table, it looks like you planned it carefully. It’s a Pacific Northwest pantry trick that deserves to travel further.
How to Make Tart Chukar Cherry Salsa
Working with the cherry filling
Pour the filling into a large bowl and set it aside before processing anything else. You’re building the salsa base separately and folding it into the filling gently at the end. This keeps the cherries intact rather than pulverized. Stir, don’t blend, at the final step.
Jalapeño heat
The recipe calls for half to three-quarters of a jalapeño, seeds and ribs removed. Start at the lower end if you’re serving this to a mixed crowd. The heat should register but not compete with the cherry. Taste and add more if you want it sharper. 
Serving suggestions
Over a block of cream cheese with crackers is the classic presentation. It also works spooned alongside roasted pork or duck, where the tartness cuts through the fat. If Chukar Cherries aren’t available near you, look for a high-quality sour cherry pie filling, not sweet cherry.
Tart Chukar Cherry Salsa – Perfect Holiday Treat From The Pacific Northwest
- Total Time: 15 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
Sweet and spicy cherry salsa, perfect with chips or cream cheese. A festive treat from the Pacific Northwest!
Ingredients
- 1 lbs (840 g) jar of locally grown Chukar Cherries brand sour cherry pie/cobbler filling
- 0.5 - 0.75 Jalapeno pepper seeds and ribs removed and diced
- 0.5 Red onion cut into eights
- 4 Cloves of garlic roughly sliced
- 4 tbsp cider vinegar
- Juice of 0.5 lime
- 0.25 - 0.5 cups (60 - 118 ml) fresh cilantro roughly chopped
- Pinch of sea salt
Instructions
- Pour the entire contents of the cobbler filling into a large bowl and set aside.
- Place the garlic, lime juice, jalapeno salt, and vinegar in a food processor and blend until the garlic is fully incorporated. Add cilantro if desired and blend further.
- Add the onion and pulse until the mixture reaches the desired consistency.
- Pour the mixture into the cobbler filling and gently stir.
- Adjust the seasoning to taste.
Notes
- If Chukar Cherries are unavailable, substitute another high-quality sour cherry pie filling.
- For a smoother salsa, remove the skins from the red onion before processing.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 25
- Sodium: 50
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 1
Frequently Asked Questions
Can I use fresh sour cherries instead of the jarred filling?
Yes, but you’ll need to pit and lightly cook them first with a bit of sugar to get a similar texture. The jarred filling is a shortcut that works well.
How spicy is this salsa?
With half a jalapeno (seeds and ribs removed), it has mild to moderate heat. The tart cherries and vinegar temper the spice. Add more jalapeno gradually if you want more kick.
What chips pair best with this cherry salsa?
Plain salted tortilla chips let the cherry flavor come through. Avoid flavored chips that would compete with the tart, spicy, and herby notes in the salsa.
