This recipe comes to us from Suzi Buchanan of Humdinger Kettle Korn. It's a unique twist on a traditional tomato salsa, and is perfect for this time of year. Cherry salsa goes will with pork tenderloin, grilled salmon, or just eaten on it's own with tortilla chips!
There will be cherries in the market this weekend, so be sure to pick up a few and make this fresh and easy salsa.
The amount of ingredients in this salsa depends upon your tastes. Remember a recipe is just a guide; you then adjust to your taste. (Hint: we prefer to use fresh pineapple in this recipe.)
FRESH CHERRY SALSA
2 cups sweet cherries, pitted and halved
½ cup canned crushed pineapple, drained (or sub fresh pineapple!)
2 teaspoons lime juice (or to taste)
1 clove garlic, minced (optional)
1 jalapeno or more finely minced
¼ cup finely diced red or sweet onion
¼ cup cilantro, chopped
½ cup yellow bell pepper
Salt and pepper, to taste
Pinch of sugar
Toss the cherries and pineapple with the lime juice. Stir in all other ingredients. Allow to sit for at least 20 minutes before serving.