Ingredients
Scale
- ½ cup chopped red onion
- 2 large garlic cloves, roughly chopped
- 1 chipotle chile, roughly chopped
- ¼ cup almonds
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 pound fresh cherries
- 1 tablespoon honey
- 1 teaspoon ground coriander
- 1 teaspoon ground sage
- Salt, to taste
Instructions
- Combine the red onion, garlic cloves, chipotle chile, almonds, olive oil, lemon juice, and red wine vinegar in the bowl of a food processor.
- Cover and pulse until chunky, stopping to scrape down the sides as needed. Let this mixture hang out in the food processor while you pit the cherries.
- To pit the cherries, pluck the stems off and poke a skewer or chopstick through the center of the cherry, popping out the pit as you do so. It might take a couple to get the hang of it! For this recipe, we’ll be blending up the cherries so don’t worry too much if they tear or break as you work.
- Add half of the pitted cherries to the onion mixture in the food processor. Replace the lid and blend until chunky. Add the remaining cherries, honey, and seasonings. Keep blending until you have a texture you like! I like when there are a few larger chunks of cherry floating around.
- Taste and add more salt or seasoning if needed, then serve with tortilla chips or pita chips. Sometimes I garnish this salsa with a few chopped almonds for crunch!
Notes
- When pitting cherries, make sure to do so over a bowl because they will spill some juices as you work. Add the juices back into the salsa when blending.
- Double check your bowl of pitted cherries before adding them into the food processor, making sure that no wayward pits have gotten mixed in.
- Once blended, I like to chill this cherry salsa for about 30 minutes before serving it so that the flavors meld and the color intensifies. If you don’t have time for that, no worries, it tastes delicious right away too!
- Prep Time: 20 minutes