So one of my favorite summer time snacks is tortilla chips and salsa. Ok, to be honest, it’s one of my favorites year round. If I’m at home watching a movie with the family I am usually snacking on chips and salsa. It’s just so tasty. So refreshing. And so terribly easy to make yourself.
Now everyone has their options on how they like their salsa. Chunky, not chunky. Lot of cilantro, no cilantro. Mild, medium, HOT! Personally, I enjoy some heat but like to be able to still feel my tongue when I’m done. Traditionally salsa’s star ingredient is tomato however there are a range of fruits and vegetables that make a great salsa. A mango salsa over baked fish is absolutely divine, a cucumber mint salsa can be very refreshing, and a corn and black bean salsa is popular with those who are not fond of tomatoes. While shopping the other day I saw some cherries thought they would make an excellent salsa. I went home and played with a few things and came up with this recipe.
2 1/2 C cherries, pitted and chopped
2 jalapeños, seeded and finely diced (keep seeds to add more heat)
1 small red onion, diced
3 garlic cloves, chopped
1 bunch of cilantro, chopped juice of
1 lime 1 tsp. of chili powder
pinch of salt
pinch of cayenne pepper
1. Mix all ingredients together. Chill for at least an hour to fuse flavors together.
Tips- For a chunky salsa, hand chop and dice ingredients. For a smoother salsa, put cherries, onions, garlic and cilantro in a food processor.
Now I had originally made this salsa to eat with chips but a friend of mine suggested having it over chicken. Man was she right! It was a great pair for baked chicken breast and brown rice. I’m also contemplating putting it on my grilled sausage this weekend for the Fourth of July. Just typing that is making my mouth water.
Let me know how you enjoy this recipe and what you decide to eat it with.