Cherry Salsa
Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
- 1 1/3 cups frozen unsweetened tart cherries
- 1/4 cup coarsely chopped dried tart cherries
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped fresh or canned
jalapeno peppers, or to taste - 1 clove garlic, finely chopped
- 1 tablespoon chopped fresh cilantro or 1/2 teaspoon
dried cilantro - 1 teaspoon cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, put drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. In a small container, combine reserved cherry juice and cornstarch; mix until smooth, then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.
Makes about 1 cup.
