After going to eat at DiOGi’s Mexican Grill in Fayetteville for the first time, I felt inspired to make my own salsa! However, I didn’t want to make just plain ‘ol salsa (not that there’s anything wrong with it). On the contrary, I decided that I wanted to make something special. That’s when I noticed a huge bag of cherries in the fridge and thought, “What better flavor to blend into my salsa?” The following recipe will make a relatively large portion of salsa.
12 oz. diced tomatoes (drain the liquid)
1 medium red onion
3 to 5 jalapeno pepper
juice of 1 lemon
1 1/2 cup cherries, pitted
palm full of fresh cilantro
kosher salt, to taste
latex or plastic food handlers gloves (for handling chilies)
large food processor (otherwise you’ll have to chop everything by hand, which is fine)
Cut the red onion up into large hunks; cut the stems off of the jalapeno peppers; strain the liquid from the diced tomato (if you’re using canned tomatoes); remove the pits from the cherries. In a food processor, pulse the onions and jalapenos until they are in small chunks. Add the tomatoes, lemon juice, cherries, and cilantro. Process until everything is incorporated and chunky (note the consistency in the photo above). Serve immediately or refrigerate for later use.
This version should have a hint of cherry flavor in it. If you want, however, try replacing all of the tomatoes with cherries (about 14 ounces).
Salsa is one of the great healthy things to make, if you ask me. Here’s my list of ten reasons to make salsa:
It’s low calorie
Got company coming over? Homemade salsa = impressive!