Cherry Salsa


2 to 3 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 clove garlic, minced
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
1 tablespoon olive oil
Salt and black pepper


Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.

Great with tortilla chips or spooned over pork or chicken.

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