I'm so happy that cherry season is here, as cherries are one of my favorite fruits. For a refreshing afternoon snack, try some of this cherry salsa with sea salt brown rice chips.
The cherry salsa recipe is real simple:
- Fresh tomato diced
- Red onion diced
- Fresh cherries diced (I use about 10 cherries per 1/2 cup of tomato)
- Cilantro minced
- Lemon juice
- Pinch of garlic salt
- A dabble of agave nectar (to help bring out the cherry sweetness)
- Jalapeno pepper diced (optional for heat)
Let's start creatin'
Use as much tomato as you'd like to make, and then cut the other ingredients to the amount relative to your tomato. The great thing about salsa is that you can be creative with ingredients and not worry about "messing up" the salsa.
- Put all ingredients in a bowl putting the garlic salt and agave last, and then mix.
- I recommend using lemon over lime because the lemon goes better with the cherries.
- If you don't have agave nectar, you can use cane sugar. I like agave because it adds a light sweetness, and agave has a low glycemic index.
- This cherry salsa is best eaten no later than a day later.
The Sea Salt Rice Chips are Lundberg brown rice chips which come in eight fab flavors. The cherry salsa would also go well with the Pico de Galla and Fiesta Lime rice chips. I like these rice chips as a fun alternative to tortilla chips. The Trader Joe's Flax tortilla chips would go well with this cherry salsa too.
The container in the picture is new at IKEA. It's a Raritet 2-compartment Food Saver. Each compartment can hold about 2/3 cup of salsa. Fun stuff!