Prep 10 mins
Cook 0 mins
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!)
- 473.18 ml cherries, pitted and chopped
- 118.29 ml red onion, diced
- 14.79 ml chipotle chile in adobo, chopped
- 59.14 ml fresh cilantro, minced
- 44.37 ml fresh lime juice
- salt & freshly ground black pepper
- Put all the ingredients in a medium bowl and stir to combine. (You can do the chopping in a food processor -- you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.).
- Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.
- Serve at room temperature or cover and refrigerate for up to 2 days.
Sometimes, when I find a recipe like this that makes such an unusual & tasty salsa, I think I should have made more, but at the moment I have several homemade salsas in the fridge & 2 cups is just about right for us! Absolutely loved this particular salsa, though, & will definitely be making more of it, both for ourselves & to share! Thanks for posting it! [Made & reviewed in New Kids on the Block recipe tag]
This is amazing. I made a large batch and shared with my Auntie. It didn't last the week :D