Look at this photograph. Don’t you want to reach into the screen and grab a few of these crisp chilled iconic summer gems?
When summer temperatures soar, blue skies prevail, and sun-ripened fruit appear in the stores (or if you’re lucky, the markets), there’s nothing better than staring at a bowl of these beauties, taking nature in, and then consuming it all.
OR, doing something different with them from time to time. Like this cherry salsa. This is a re-post of a popular recipe on my site from last summer. Take the summer in!
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!
Serves: 3 cups
- 1¼ to 1½ pounds bing cherries, de-stemmed and pitted
- ¼ cup + 2 tablespoons chopped green onions
- 1½ teaspoon kosher salt
- ½ cup finely chopped cilantro
- ¼ cup + 1 tablespoon fresh lime juice
- 1 jalapeño, seeded and minced
- Finely chop the pitted cherries. Alternately, use a food processor and pulse for a few seconds.
- Pour minced cherries into a small mixing bowl.
- Add green onions, salt, cilantro, lime juice, and jalapeño.
- Mix well.
- Let sit for about 30 minutes or refrigerate until needed.
- Stir well and adjust for salt and heat, as needed.