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Cherry Salsa
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Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
1-1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tbl. diced Jalapeños
1 clove garlic, peeled and finely chopped
1 tbl. chopped fresh cilantro
1 tsp. cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When 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 medium-high heat until mixture is thickened. Let cool.
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