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!
Servings: 14 2 tablespoon portions; makes 1 3/4 cups
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: 16kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 24mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg