Fresh Cherry Salsa

1. 1
   prep · ~8 min

   Pit and chop the cherries.

   1.Rinse 3 cups of fresh cherries under cool water and pat dry.

   2.Remove stems and pits from each cherry.

   3.Roughly chop the pitted cherries into small, even pieces, about the size of a dime.

   TIPUse a cherry pitter if you have one — it saves time and keeps your hands clean.
2. 2
   prep · ~5 min

   Prep the remaining produce.

   1.Finely dice red onion into tiny, uniform pieces (about ¼ cup).

   2.Slice the jalapeño in half, scrape out seeds and white membrane, then mince finely.

   3.Chop fresh cilantro leaves and tender stems until you have about 3 tablespoons.

   TIPFor less heat, remove all the pale ribs inside the jalapeño. For more kick, leave a few seeds in.
3. 3
   mix · ~2 min

   Combine all ingredients and season.

   1.Place chopped cherries, diced red onion, minced jalapeño, and chopped cilantro into a mixing bowl.

   2.Squeeze 2 tablespoons of fresh lime juice over the mixture.

   3.Add a pinch of salt and gently fold everything together with a spoon until evenly distributed.

   TIPFold gently — cherries are delicate and can get mushy if over-mixed.
4. 4
   rest · ~15 min

   Let the flavors meld.

   Cover the bowl and let the salsa sit at room temperature for 10 to 15 minutes. This allows the lime juice and salt to draw out the cherry juices and marry all the flavors together.

   TIPDon't skip this rest — it transforms the salsa from a simple fruit salad into a cohesive, saucy condiment.
5. 5
   serve

   Give a final stir and serve.

   Stir the salsa once more before transferring it to a serving bowl. Spoon it over grilled chicken, fish tacos, or serve alongside a bowl of crisp tortilla chips.

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