Cherry Salsa

This Cherry Salsa is a blend of the perfect sweetness, tang, and spice. It’s a perfect balance of fresh yet savory. This salsa is one of my favorites because it’s ideal for sharing with your family and friends…yes, everyone loves it! At Kathey Jo’s Kitchen, we love the kick it brings to any paired meal. Whether it’s fish, pork, or chicken, this cherry salsa will sure elevate your dish!

The flavors come from the variety of essences that are brought from the simple ingredients. From cherries to red onions, cilantro and jalapeños, you’ll find them all complimenting each other so well. It’s important to remember that when you are cooking the salsa, maintain it over medium high heat. You’ll notice the salsa getting thick which indicates the salsa is ready.

When it comes to the recipe, you’ll find that you have a couple options when it comes to the amount or type of ingredients used. For instance, you’ll need fresh jalapeños or canned jalapeños, so if you are not super into the spice, you can definitely opt for a lower amount to your taste. You can also pick from using fresh cilantro or dried one. Personally, I always go for the fresh one using the dried one as a second choice. It definitely enriches the flavor in the best way!

INGREDIENTS

• 1 1/2 cups frozen unsweetened tart cherries
• 1/4 cup coarsely chopped dried tart cherries
• 1/2 cup finely chopped red onion
• 1 tablespoon chopped fresh jalapeños — or to taste OR
• 1 tablespoon canned jalapeño peppers — or to taste
• 1 clove garlic — finely chopped
• 1 tablespoon chopped fresh cilantro OR
• 1/2 teaspoon dried cilantro
• 1 teaspoon cornstarch

DIRECTIONS

1. Coarsely chop frozen tart cherries.
2. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
3. When cherries are thawed, combine drained cherries, dried cherries, onion, jalapeños, garlic and cilantro in a medium saucepan; mix well.
4. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth.
5. Stir into cherry mixture.
6. Cook, stirring constantly, over medium-high heat until mixture is thickened.
7. Let cool.
8. Makes about 1 cup.