Thursday, June 30, 2011

Hot Cherry Salsa

Spice up your July 4th celebration by bringing something new and exciting this year. I love this salsa the best when cherries are super sweet and dark red, like right now. The chile adds some heat and the scallions, garlic, and cilantro make it savory.  This is great with tortilla chips and is also great with grilled fish or pork. Happy 4th of July!

Make a big batch, it's good!

Hot Cherry Salsa
 makes about 4 cups

2 cups pitted and chopped cherries
1 cup diced tomatoes
3 minced scallions
1 jalapeno, minced (seeded for less heat)
1 large clove garlic finely minced
1/4 cup chopped cilantro
1/4 t ground cumin
1/4-1/2 t sea salt
dash of cayenne
1 t freshly squeezed lemon juice
1 T red wine vinegar
1 T extra-virgin olive oil
hot sauce to taste

Combine ingredients well in a bowl. Cover and let rest for 30-60 minutes before serving.  If you want to make it ahead of time, chill until about 30 minutes before serving. Freshen with some lemon or lime juice and serve.

1 comment:

Vegan Fazool said...

Making this right now for a 4th of July picnic tomorrow. Many thanks to a friend for his referral to your blog! Looking forward to trying more of your recipes.

Dawn (Vegan Fazool blog)