I had never thought of making a cherry salsa but on my quest for cherry recipes, I found one that is credited to Mark Bittman and can be found in his cookbook, How to Cook Everything Vegetarian.
The combination of smoky chipotles and sweet cherries intrigued me....and there were just enough left to give it a try. We weren't disappointed and we were ever so happy to have leftovers!! We served the salsa with pork tenderloin that had been grilled. The tenderloin had been rubbed with Big Dude's recommendation, Head Country All-Purpose Championship Seasoning. It gave the tenderloins a nice, light smoky flavor. Mmmmm gooood!
2 cups cherries, pitted and chopped
1/2 cup red onion, diced
1 Tbsp chipotle chile in adobo, chopped
1/4 cup fresh cilantro, minced
3 Tbsp fresh lime juice
Salt and freshly ground black pepper
Put all of the ingredients in a medium bowl and stir to combine.
Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime or salt as needed.
Serve at room temperature. The salsa may be covered and refrigerated for up to two days.
Wasn't that simple? We thought it was really tasty....and, this marks the end of the cherries! Enjoy!!
I am sharing at Full Plate Thursday hosted by Miz Helen's County Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.