Sour Cherry SalsaRita Maas
This spicy-sweet salsa makes a delicious accompaniment to grilled pork, chicken, or duck.
Cooks' note:
·This salsa is best the day it is made but will keep, covered and chilled, 1 day.
Recipe information
Total Time
45 minutes
Yield
Makes about 2 cups
Ingredients
2 1/4 cups fresh or frozen pitted sour cherries (3/4 lb)
1 tablespoon sugar
3 tablespoons finely chopped red onion (1/2 small)
1 large fresh jalapeño chile, finely chopped, including seeds (1 1/2 tablespoons)
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Preparation
If using fresh cherries, coarsely chop, then stir together with sugar in a small bowl until sugar is dissolved, about 5 minutes. If using frozen cherries, thaw in a small bowl, reserving any juices in bowl, then coarsely chop and stir together with sugar in same bowl. Stir in onion, jalapeño, lime juice, cilantro, and salt and let stand at room temperature 30 minutes for flavors to develop.
