Karen’s Fresh Cherry Salsa

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During the height of the “cherry season” ~ try this wonderful Cherry Salsa that’s tart, spicy with a hint of sweetness. Add to layers of tortilla chips and cheeses for the ultimate, updated NACHOS ~ YUM!
I’m seeing Fresh Cherries almost year- round in markets…

Fresh Cherry Salsa with diced Charred Jalepeno, Tomato, Onion and Basil
Layered Cheese Nachos with Fresh Cherry Salsa
Layered Cheese Nachos with Fresh Cherry Salsa
Ingredients for the Salsa. Add Rainier Cherries (bottom left, if available)
Cook cherries in balsamic vinegar, sugar, water and a pinch of chipotle powder for some smoky spice – then purée for the base of the salsa
Simply char the jalapeño in a skillet, then slice into rings
Mix ingredients together to finish the Fresh Cherry Salsa
The finished salsa
Layer the cherry salsa with the tortilla chips and cheeses and bake
Fixings for the Layered Cheese Nachos with Fresh Cherry Salsa
Perfect with Grilled Shrimp Skewers!

A delicious fruit salsa with kick!
Karen

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Karen’s Fresh Cherry Salsa

Servings: 14 2 tablespoon portions; makes 1 3/4 cups
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Karen's Fresh Cherry Salsa
During the height of the “cherry season” ~ try this wonderful Cherry Salsa that’s tart, spicy with a hint of sweetness. Add to layers of tortilla chips and cheeses for the ultimate, updated NACHOS ~ YUM!

Ingredients 

  • 1 1/2 cups pitted bing cherries, divided, (about 1 pound of cherries with pits)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure cane sugar
  • 2 tablespoons filtered water
  • 2 pinches chipotle powder, or other spicy ground chiles if not available
  • 1 large jalapeño
  • 1/3 cup sweet onions, 1/4″dice
  • 1/2 cup plum tomatoes, seeded, chopped 1/4″
  • 1/8 teaspoon fresh cracked black pepper
  • 12 large fresh basil leaves, more for garnish
  • 1/8 teaspoon sea salt

Instructions 

  • Pit the cherries (by hand or with a cherry pitter), slice them in half.
  • In a small non-reactive pot add 1/2 pitted pitted cherries, balsamic vinegar, water and chipotle powder, bring to a simmer uncovered. When comes to a simmer, cover and turn the heat to low – cook just 3 minutes to soften the cherries. Cool slightly, purée in a small food processor until smooth.
  • Char the jalapeño: Rub with a small amount of neutral oil and char in a skillet over high heat, turn with tongs for even blackening. Cool slightly, cut off the top and stem, seed with a small pairing knife. Cut into thin rings. Mince half, save the other half for garnish. (See photo in BLOG.)

Finish the Salsa:

  • Add the cherry purée to a medium sized bowl. Add the minced jalapeño, onion, tomatoes, pepper, basil and sea salt. Add the remaining 1 cup of pitted cherries – you can cut them in smaller pieces if desired. Fold in and chill. Taste for seasonings.
  • Optional: Stir in a few halved, pitter Rainier Cherries (a cross between the ‘Bing’ and ‘Van’ cherry) into the salsa for a nice color contrast.
  • Use immediately, or store in an airtight glass container in the refrigerator for up to 5 days.
  • Serve with chips, over grilled chicken or shrimp kebobs – or with my awesome Layered Cheese Nachos with Fresh Cherry Salsa! (see recipe.)

Notes

See RECIPE: Layered Cheese Nachos with Fresh Cherry Salsa
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 16kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 24mgPotassium: 45mgFiber: 0.4gSugar: 3gVitamin A: 81IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiment, Side Salsa
Cuisine: American
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1 Comment

  1. Yes, this Cherry BBQ Sauce can be frozen.
    I would put in one cup airtight containers in the freezer.
    I mentioned in the recipe – for longer storage puree the BBQ sauce as larger pieces of cherries in the sauce will not stay as fresh.
    For freezing – the chunky version will do just fine! I’m thinking up to 6 months in the freezer for best results.

    If you would like to try – canning is really fun and simple once you get the hang of it.
    Just choose a large pot and bring boiled water over the jars by 2”. You can use tongs to grab the jars.
    Here’s a good source: https://pickyourown.org/water_bath_canning_directions.php

    Regards,
    Karen
    https://azestforlife.com

    https://azestforlife.com/recipe/fresh-cherry-salsa/