Summer Cherry Salsa


Whoever thought up the idea of salsa should be knighted. Seriously. Salsa is one of those side dishes that can step up your main dish’s game, or be a palatable introduction to your dinner party. With summer officially here, cherries are in season and an amazing sweet-meets-tart contribution to your meal plan. Filled with antioxidants and inflammation inhibitors, cherries offer multiple health benefits, particularly for those with arthritis, diabetes, insomnia, family history of cancer, and/or high blood pressure.
This super easy and delicious recipe is perfect for appetizers, as a chutney for meat, or even added to quinoa for a beautiful and light side salad. My first pass was paired along side baked chicken breast seasoned with Durango Spice Company‘s Four Corners Fiesta Rub. Fast and delicious: my kind of meal.

Pro Tip: Given how much juice is in the cherries, I would recommend this to be a one and done dish (doesn’t save very well – not that you’ll have much leftover!).

How did you use the salsa to dress up your dishes?

Summer Cherry Salsa


(makes approx. 4 servings)

  • 1 1/2 cups cherries, pitted, quartered
  • 1 cup corn
  • 1-2 jalapeño, minced (depends on your heat tolerance – mine’s very low)
  • 2 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • Salt to taste


  • 2 tsp honey (leave out to make vegan, paleo, and Whole 30 compliant)
  • 1 1/2 tbsps olive oil
  • 1 lime, juiced


  1. In a bowl, toss together cherries through cilantro.
  2. In a separate bowl, whisk together dressing ingredients, then drizzle and toss with salsa. Salt to taste.
  3. Yup, it’s that simple. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.