CHERRY SALSA 2
Makes about 1 cup.
• 1-1/3 cups frozen unsweetened tart cherries
• 1/4 cup coarsely chopped dried tart cherries
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
• 1 clove garlic, finely chopped
• 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
• 1 teaspoon cornstarch
Coarsely chop frozen tart cherries.
Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well.
Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth.
Stir into cherry mixture.
Cook, stirring constantly, over medium-high heat until mixture is thickened.
Let cool.
Serve with tortilla chips and/or cooked chicken or pork.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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