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1/1 Photo of Chipotle-Cherry Salsa
This salsa comes from "How to Cook Everything Vegetarian" by Mark Bittman -- one of my favorite cookbooks. It's pretty fast to make -- the only time-consuming part is pitting the cherries, and if you have a cherry pitter you could probably cut the time in half. I have had this with blackened tofu and also with "fake chicken" Quorn cutlets, and my husband wants to try it with chicken and/or fish. It's not too sweet, and not overly spicy when made as written (I doubled the amount of chipotle chilies and it wasn't very spicy for a heat freak like me!)
Units: US | Metric
Serving Size: 1 (54 g)
Servings Per Recipe: 4
The following items or measurements are not included:
chipotle chiles in adobo