Happy Fourth of July! I'm very proud to be an American, and part of the fabric of this great country. God bless the USA.
So what is a quintessential American summer fruit? Cherries! Phil came into some cherries this week from his friend Jim VdV in Pasco, and I also had some arrive from Full Circle Farms. There were a lotta cherries in the house! FCF sent along an interesting looking recipe for Summer Cherry Salsa... it sounded so good I gave it a try. I served it with blue tortilla chips and also alongside some fresh Bristol Bay red salmon.
Simply put, it was fabulous. It's beautifully colored and was a nice contrast to the pink of the salmon and the blue of the chips. It would also be gorgeous - and taste great on- grilled halibut. Am sharing the recipe...
Summer Cherry Salsa
1 lb. sweet dark cherries
I cup red onion, diced in 1/8 inch pieces
6 Tbs. balsamic vinegar
1-2 jalapeno peppers (depending on how hot you like it) minced
1 cup basil leaves, finely chopped
I cup Italian parsley leaves, finely chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
3/4 tsp sugar
Combine the onion with the vinegar and let mellow for 20-30 minutes.
Wash, stem and pit the cherries. Chop in at least quarters, or finer if you like it that way. Combine the cherries with the vinegar mixture and remaining ingredients. Refrigerate until ready to use.
Did you know? If you don't have balsamic vinegar, you can sub 5 Tbsp. red wine vinegar plus 1 Tbsp. port, or use all wine vinegar and increase the sugar to 2 tsp.
Thanks for reading. Enjoy!
Marilyn Walsh Morgan