This is to go into the chilled melon soup. I decided the soup would be great with a salsa mixed into a swirl of yogurt just before serving.
So I have to make the salsa first.
Cherry
Salsa
Dark cherries are coming in season.
Serves 6 – from Cooking Light
1/2
pound
dark sweet cherries, pitted and coarsely chopped
1
Tbl
lime juice
1/4
cup
cherry preserves
1
Tbl
red onion, minced
1
tsp
jalapeno pepper, seeds removed and finely chopped
1
Tbl
cilantro, chopped
METHOD:
- Combine all ingredients in a bowl and blend.
- Cover and chill 1 to 2 hours..
Can also be served with chips as an appetizer.
So nice to see photos of lovely red cherries, just as we’re entering the coldest part of our year. I’d never considered sweet cherries with chilli before!
Celia,
It is a wonderful hot and sweet and berry flavored delight! Add the lime and cilantro and even the aroma is a gift!
How I would LOVE that!!!! How my family would REJECT that!!!! Too bad I’m not there with you to enjoy it with someone who would also appreciate it. 🙂 Enjoy!
I hear you , Martha! That is how I feel in Chincoteague withFrank- He hates seafood and I am looking forward to being there with Meredith this fall and enjoying the Oyster Festival with her!
It looks beautiful. I’m looking forward to enjoying it with you. The whole menu sounds great. Meredith can’t get home soon enough for me.
I’ve never tried a cherry salsa. It sounds yummy. I’ll have to give it a try. Thanks for posting the recipe.
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