Name: Cherry Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 1 1/2 c fresh cherries (stemmed and pitted, about 28 large cherries (10oz)); ½ c shallot (diced, approximately 1 whole medium shallot); 2 tbs fresh cilantro (chopped); 2 tbs fresh basil (chopped); 1 jalapeño (finely chopped, deseed for less heat); 2 tbs lime juice (freshly squeezed, 1 whole lime); 1 tbs brown sugar; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper

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Celebrate the summer harvest with this fresh cherry salsa. Colorful and a tasty accompaniment to grilled meats, or simply gobble it up with your favorite tortilla chips.

Why You Will Love This Fresh Cherry Salsa

It’s not tomato based for a refreshing change. Can be made mild, or spiced up by simply leaving in the jalapeño seeds. Fast and impressive for those summer outings.

Ingredients for Cherry Salsa

fresh cherries – Bing cherries are most commonly found in stores and farmer stands and are perfect for this recipe.
shallot – is a small purplish onion that typically grows in two conjoined oblong members.
fresh cilantro – fresh only, never dried for salsas.
fresh basil – you will use fresh as opposed to dried
1jalapeño - finely chopped, deseed for less heat. Leave seeds for more heat.
freshly squeezed lime juice – bottled lime is no comparison to fresh lime.
brown sugar – to sweeten up the mix a bit
kosher salt – to avoid the stingy taste of iodine
freshly ground black pepper – grinding fresh captures more fullness of the peppercorn.

How To Make Cherry Salsa

De-stem and pit your cherries with a cherry pitter. Dice them into approximately ¼” pieces.

Add all the ingredients into a medium bowl and stir together. Enjoy on grilled meat, or my favorite way, directly on tortilla chips.

Notes + Substitutions

Be sure to make this fresh right before serving. About 10-15 minutes in advance will allow the flavors to meld, but like many salsas, it is meant to be eaten the same day.
The quickest way to de-seed is to remove all stems first, then proceed with your pitter. This will cut your time in half.

Equipment

Cherry Pitter
Citrus Reamer or lime juicer
Plastic Cutting boards - These are my favorite! Compact and easy to clean.
Chef Knife

Historical Fun Facts about Salsa

Salsa is the Spanish word sauce. Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however the “official discovery” to the rest of the world did not occur until after the Spaniards conquered Mexico in the 1500s.

Print Pin

Cherry Salsa

Celebrate summer harvest with this fresh cherry salsa. Colorful, and a tasty accompaniment to grilled meats, or simply gobble it up with your favorite tortilla chips.

Course Appetizer, Condiment, salsa

Cuisine American

Keyword Cherry Salsa, Fruit Salsa Recipe, salsa salsa

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings

Calories 69kcal

Author Bite Me Industries

Equipment

Ingredients

1 ½ c fresh cherries stemmed and pitted, about 28 large cherries (10oz)
½ c shallot diced, approximately 1 whole medium shallot
2 tbs fresh cilantro chopped
2 tbs fresh basil chopped
1 jalapeño finely chopped, deseed for less heat
2 tbs lime juice freshly squeezed, 1 whole lime
1 tbs brown sugar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

De-stem and pit your cherries with a cherry pitter. Dice them into approximately ¼” pieces.
Ten ounces will yield about 8 finished ounces, or 1 ½ cups chopped.
Add all the ingredients into a medium bowl and stir together. Enjoy on grilled meat, or my favorite way, directly on tortilla chips.

Notes

Be sure to make this fresh right before serving. About 10-15 minutes in advance will allow the flavors to meld, but like many salsas, it is meant to be eaten same day.
The quickest way to de-seed is to remove all stems first, then proceed with your pitter. This will cut your time in half.