Our Texas summer doesn’t end in August, but cherry season seems to! I grabbed a few last bunches of cherries last week, flown in from Hood River. Silly that I did that, considering we just were IN Hood River a few weeks ago! At the Cherry Festival there, we hopped from place to place in our little VW camper van and had cherry everything: cherry jam, cherry ice-cream, cherry breads and muffins galore. My favorite cherry dish was a salsa, simply served with chips. So, to see if others liked it as much as I did, I re-created it at home to serve at a little pool party we had a couple of weekends ago. Verdict? The cherry salsa was gone well before the regular salsa, and people were asking for the recipe. So here is that simple little recipe! Got someone who doesn’t like tomatoes? Make this cherry salsa!! The tartness of the cherries with a splash of sweetness are good company with lime juice and cilantro, surprisingly. Well, I shouldn’t be so surprised since tomatoes can be tart and sweet as well. It’s a simple recipe, if you can get someone to pit your cherries for you I have a handy little thing called a 6 year old and she operates my 4-cherry pitter with finicky precision, i.e. crimson juice squirts; and then she tries to trick her sister: “AAAAAAHHH, I’m BLEEDING!!!”. So pit your cherries, then either hand-chop them or better yet, pile ‘em into your food processor and pulse for only a few seconds though! Let this salsa sit for a while to let the fruit macerate and become a liquid-y salsa and let the flavors work their magic!