Eric’s 60 Second Kitchen - Eric’s Cherry Salsa
RAPID CITY, S.D. (KEVN) - With all the cherries in the market, and in some of our backyards, I was eager to find something different to do with them. After all, there’re so many cherry pies one can eat. So I thought, Salsa! The sweetness of the cherry fruit with a hot pepper such as a jalapeno and some other ingredients would be fantastic.
So, here it goes: you start with 2 1/2 cups of pitted cherries. The local sour ones are the best, but you can use other varieties. Place the cherries in a food processor, then add to that 1 tablespoon of brown sugar, 3 tablespoons of chopped red onion, a small jalapeno pepper, seeded and chopped, 2 tablespoons of lime juice, a quarter cup of chopped cilantro, a clove of minced garlic and a half teaspoon of salt. Pulse to thoroughly chop and combine, but don’t pulse too much as you don’t want the salsa to liquefy.
Refrigerate an hour or so before serving with chips, or use this delicious salsa with chicken and/or pork.
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