Karen’s Fresh Cherry Salsa
Jun 22, 2017, Updated Feb 06, 2025
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…
A delicious fruit salsa with kick!
Karen
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.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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/