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Dried cherries are a nice flavor and texture boost stirred into your favorite prepared salsa.
Makes 6 (1/4-cup) servings.

• 1 ½ cup frozen tart cherries
• 5 teaspoons sugar
• 2/3 cup coarsely chopped nectarines*
• 2 tablespoons finely chopped green onion
• 2 teaspoons finely chopped jalapeño chile
• 2 teaspoons fresh lime juice
• 1 teaspoon cider vinegar
• 1/8 teaspoon garlic salt
• Chili-Spiced Tortilla Chips (see recipe, below; optional)

Coarsely chop frozen cherries. Combine chopped cherries and sugar in medium bowl; let stand for 15 minutes. Add nectarines, onion and jalapeño chile. Stir together lime juice, vinegar and garlic salt. Add to cherry mixture and toss until coated. If desired, let stand for 10 minutes for flavors to blend. Serve with Tortilla Chips or over grilled fish or pork tenderloin.

*Note: If nectarines are out of season, substitute 2/3 cup thawed, coarsely chopped frozen peach slices for the chopped nectarines.

Chili-Spiced Tortilla Chips:
Preheat oven to 350° F. Lightly coat baking sheet with no-stick cooking spray. Cut 6 1/2-inch flour tortillas each into 8 wedges. Place on prepared baking sheet; lightly spray tortilla wedges with cooking spray. Lightly sprinkle with garlic salt and chili powder. Bake for 8 to 10 minutes or until lightly golden. Transfer chips to wire rack and let cool before serving.

Nutrition Info:

Nutrition Facts per ¼ cup Salsa: 37 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 9 g carbohydrate, 0 mg cholesterol, 1 g protein, 1 g fiber, 33 mg sodium; Daily Values: 6% vitamin A, 4% vitamin C, 0% calcium, 2% iron

Nutrition Facts per serving of 8 chips: 101 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 16 g carbohydrate, 0 mg cholesterol, 2 g protein, 1 g fiber, 263 mg sodium; Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 6% iron

For more cherry recipes and tips, visit


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