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May 9, 2016,

Recipe

Cherry Salsa

Print

When fresh cherries and fresh corn overlap, I sometimes add corn to this salsa; to do so, see the variation at the end of the recipe. Enjoy this with whole milk yogurt, whole milk ricotta, chevre, rare duck breast and pork tenderloin.

• Makes about 2 cups
• 

Ingredients

½ pound ripe cherries, pitted
1 small shallot, minced
1 serrano, minced
Kosher salt
2 tablespoons freshly squeezed lime juice
1 teaspoon best-quality red wine vinegar
Black pepper in a mill
3 tablespoons extra-virgin olive oil, preferably a late harvest oil
¼ cup chopped fresh cilantro leaves
8 to 10 spearmint leaves, minced
½ teaspoon fresh thyme leaves

Directions

1. Cut the cherries into quarters and put them into a medium bowl. Add the shallot and serrano, season with salt and toss with a fork. Cover and set aside for about 15 minutes.

2. Add the lime juice, vinegar, several turns of black pepper and the olive oil. Stir, taste and correct for salt and acid. Add the cilantro, spearmint and thyme, toss again, cover and let rest for 15 minutes before serving.

Variation:

When fresh corn is in season, add kernels from 2 quickly-cooked ears; increase lime juice and olive oil to taste.

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