Cherry Salsa
1 1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon chopped fresh or canned jalapeño peppers, or to taste
1 clove garlic, finely chopped
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1 teaspoon cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
When cherries are thawed, combine drained cherries, dried cherries, onion, jalapeños, garlic and cilantro in a medium saucepan; mix well.
Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture.
Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.
Makes about 1 cup
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