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Jan 17, 2018
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Tart Cherry Salsa
Serves 4 cups
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Photo by Carmen Troesser
June 2010

This fruit salsa works well with pork or chicken, as an appetizer on toast, or as an accompaniment to cheeses such as goat cheese and mild blues.
Tart Cherry Salsa


3 cups pitted tart red cherries, divided
1 cup chopped red onion
½ cup dried cranberries, cherries or currants
Juice of 1 lime
2 Tbsp. superfine sugar
2 tsp. cornstarch
1 cup chopped yellow bell pepper
1 to 2 medium jalapeños
1 cup cilantro leaves


• Place 2 cups of the pitted cherries in a 3- to 4-quart saucepan with a tight-fitting lid. Add the chopped red onion, dried fruit, the lime juice and sugar. Bring to a low boil, uncovered, over medium-high heat, stirring as needed.
• When the mixture is at a low boil, reduce the heat to low, cover the pot and simmer for 10 minutes.
• Place the cornstarch in a small cup. Uncover the cherries and spoon 4 to 5 tablespoons of the cherry juice into the cornstarch, stirring to eliminate lumps.
• Add the cornstarch slurry and the reserved cup of cherries to the pot and cook, uncovered, over low heat for 5 minutes.
• Remove from the heat and let cool completely.
• Add the chopped bell pepper, chopped jalapeños and cilantro leaves. Stir to incorporate. Cover and refrigerate until ready to use.

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