 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This salsa comes from How to Cook Everything Vegetarian by Mark Bittman - one of my favorite cookbooks. It's pretty fast to make - the only time-consuming part is pitting the cherries, and if you have a cherry pitter you could probably cut the time in half. I have had this with blackened tofu and also with fake chicken Quorn cutlets, and my husband wants to try it with chicken and/or fish. It's not too sweet, and not overly spicy when made as written (I doubled the amount of chipotle chilies and it wasn't very spicy for a heat freak like me!) Ingredients:
2 cups cherries, pitted and chopped |
1/2 cup red onion, diced |
1 tablespoon chipotle chile in adobo, chopped |
1/4 cup fresh cilantro, minced |
3 tablespoons fresh lime juice |
salt & freshly ground black pepper |
Directions:
1. Put all the ingredients in a medium bowl and stir to combine. (You can do the chopping in a food processor - you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.).
2. Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.
3. Serve at room temperature or cover and refrigerate for up to 2 days.
|
|