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