Sweet Cherry Salsa makes a fun snack or appetizer that I personally like served with cinnamon sugar tortilla chips.Β
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Summer and cherries go hand in hand, don’t ya think? Maybe more for me because I grew up with cherry trees. I remember hot days, sweet or sour cherries, and sticky hands. Also, sneaking them straight from the freezer to snack on π Ah, so good frozen!
The colors here are amazing but, you could use any cherry available. I’m sure white Rainier cherries would look just as pretty as well as black(dark red) cherries. There are so many varieties and I know that I haven’t tried even half of them!
Sweet Cherry Salsa Tips
- Using a cherry pitter makes prep time so much shorter! The link is to one that I like from Target.
- Use food grade gloves when chopping jalepeno peppers. Or, if you don’t use gloves just remember not to put your hands anywhere near your eyes for the rest of the day!
- If heat is not your thing leave out the peppers and use mild white onions such as vidalia. The peppers and onions add crunch which is needed in this recipe(it would be so blah without it). I haven’t tested with sweet peppers but they could possibly be another nice substitute for the hot.
- Use fresh cilantro/parsley if possible! They add huge flavor. Use as little or as much as you would like.
How To Make Cinnamon Sugar Tortilla Chips
- Cut flour tortillas into wedges with a pizza cutter.
- Line a baking sheet with parchment paper.
- Brush chips with butter and sprinkle with cinnamon and sugar mixture.
- Bake in a oven that has been preheated to 350 degrees for 15 minutes or just until lightly browned.
- Allow to cool and serve with sweet cherry salsa.
Sweet Cherry Salsa
A sweet and spicy appetizer served with homemade sugar and cinnamon tortilla chips
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Servings: 8
Ingredients
- 4 cups dark sweet cherries, chopped and seeded
- 1/4 cup cilantro, chopped
- 1/2 cup white onion, chopped
- 1 jalapeno chile pepper, minced
- 1 lime,juiced
- 1 clove garlic,minced
- 2 tbsp olive oil
- 1 pinch black pepper, or to taste
- 1/4 tsp salt
Instructions
- In a medium bowl mix all ingredients together. Cover and refrigerate about 20 minutes to allow all the flavors to come together. Serve with cinnamon sugar tortilla chips or however you prefer!
- This salsa is best served the same day or the next day. Most likely the cherries will start to turn dark after the 2nd day.
Notes
**I sometimes substitute parsley for cilantro because some people here do not love cilantro!
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