Cherry Salsa Recipe
- 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
- 1 teaspoon cornstarch
- Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
- Once 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 a medium high-heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.
