Cherry Salsa

Cherry Salsa

Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.


75g frozen unsweetened tart cherries
56g coarsely chopped dried tart cherries
56g of finely chopped red onion
15g chopped fresh or canned jalapeno peppers, or to taste
1 clove garlic, finely chopped
15g chopped fresh coriander or dried coriander
5g cornstarch


Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. Once cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic, and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over a medium high-heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.