Sour Cherry Salsa

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Sour Cherry Salsa

2 1/4 cups fresh or frozen pitted sour cherries (3/4 pound)

1 tablespoon sugar (I used brown sugar)

3 tablespoons finely chopped red onion (1/2 small – I used the whole

onion)

1 large fresh jalapeno chile, finely chopped, including seeds (1 1/2

teaspoons)

2 tablespoons fresh lime juice

1/3 cup fresh chopped cilantro

1/2 teaspoons salt

 

 

 

If using fresh cherries, coarsely chop, then site together with sugar

in a small bowl until sugar is dissolved, about 5 minutes. If using

frozen cherries, thaw in a small bowl, reserving any juices in bowl,

then coarsely chop and stir together with sugar in same bowl. Stir

in onion, jalapeno, lime juice, cilantro, and salt and let stand at

room temperature 30 minutes for flavors to develop.

 

Note: This salsa is best the day it is made but will keep, covered

and chilled, for 1 day

 

Servings: About 2 cups

Source: Bon Appetit Online, July 2003

 

ChupaNote: this is a sweet and sour recipe. As usual, I added 1/4

teaspoon red pepper flakes for some heat!!! And I happen to think its

better the next day. Great on top of grains. Freezes beutifully, but

without the crunch.

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