© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Spice Princess
Servings: About 2 cups
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!).
2 cups cherries, pitted and chopped
½ cup red onion, diced
1 tablespoon chipotle chile in adobo, chopped
¼ cup fresh cilantro, minced
3 tablespoons fresh lime juice
salt and freshly ground black pepper
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.