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!)"
 
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photo by mcaffeefam photo by mcaffeefam
photo by mcaffeefam
Ready In:
10mins
Ingredients:
6
Yields:
2 cups
Serves:
4-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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]
     
  2. This is amazing. I made a large batch and shared with my Auntie. It didn't last the week :D
     
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RECIPE SUBMITTED BY

<p>Updated June 2011:</p> <p>I'm 32 and married to the absolute love of my life.&nbsp; We just bought our first real home together and we're settling in, trying to get things just the way we want them.&nbsp; Hopefully before too long we will be starting a family!&nbsp; After DH finishes college, that is...</p> <p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too.&nbsp; I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots.&nbsp; Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well.&nbsp; I'm excited about grilling fruit this summer.&nbsp; I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p> <p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />)&nbsp; I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way.&nbsp; In the meantime, ya gotta do what ya gotta do!</p> <p>&nbsp;</p> <p>A bit on how I rate recipes:</p> <p>5 stars:&nbsp; I made this more or less as written and loved it, will definitely make it again.&nbsp; I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc.&nbsp; but nothing that would change the basic character of the recipe.</p> <p>4 stars:&nbsp; I enjoyed this a lot but had to make some big changes to accomodate our personal tastes.&nbsp; This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p> <p>3 stars:&nbsp; This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p> <p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble.&nbsp; I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
 
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