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CHERRY SALSA 2

Makes about 1 cup.

• 1-1/3 cups frozen unsweetened tart cherries
• 1/4 cup coarsely chopped dried tart cherries
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
• 1 clove garlic, finely chopped
• 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
• 1 teaspoon 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.

Serve with tortilla chips and/or cooked chicken or pork.

Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/