It's cherry picking season
here in the
|Vintage linen postcard by Curt Teich Co of Chicago|
I like to put cherries in any dish, any time I can ~ this great salsa is one example!
I’m a huge fan of cherries ~ there’s even a cherry or two in my header here but, now I’m talking about eating them more ways than fresh off the stem, as in pies and jam, chocolate-covered, trail mix, wine, or mustard.
The juicy ruby-red gems are perfect for a fresh fruity salsa. You need to try it if you haven’t experienced it.
Cherry salsa is a spicy sweet condiment that’s perfect along side grilled chicken, pork, salmon, or your favorite white fish.
Control the heat by removing all of the ribs and seeds from the jalapeño for a milder salsa. Chop the ingredients as coarse or fine as you like, I like it chunky myself. Swap cilantro for basil, if that’s your taste.
Mmmm! Now for some salty tortilla chips for dipping!
Cherry Salsa w/Basil and Balsamic Vinegar
2 cups sweet cherries, pitted and chopped
1 jalapeño, chopped
¼ cup onion, chopped
¼ cup fresh basil, chopped
2 teaspoons balsamic vinegar
Salt and pepper, to taste
Combine all ingredients in a large bowl.
Chill for 1 hour before serving.
Makes about 1½ cups