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Friday, 19 June 2009 |
Serve this salsa straight up with crisp corn tortilla chips, or use it as a condiment on grilled steak or fish.
(Makes about 3 cups)
For the Salsa:
1 teaspoon crushed red chilies, or to taste
2 tablespoons boiling water
3 cups pitted ripe Northwest Cherries, sliced in half and pitted
1/3 cup sweet red pepper, finely diced
1/3 cup purple onion, finely diced
2 tablespoons freshly squeezed lime juice
1 tablespoon sugar
1 teaspoon kosher salt
1 tablespoon fresh cilantro, chopped
1.) Put the crushed red chilies and the sea salt in the bottom of a mixing bowl. Pour on the boiling water and set aside so that the chilies will soften. Stir the pitted cherries, red pepper, purple onion, lime juice, sugar and salt into the softened red chilies. Toss the mixture and allow it to stand for 30 minutes before serving. Just before serving, toss in the chopped cilantro.
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