Cherry Salsa

Dark sweet cherries are one of the most loved of stone fruits. They are packed with nutrition. Applauded for everything from a low glycemic index, fighting inflammation and cancer cells to helping you sleep, a cup of cherries is less than 100 calories and has 3 grams of fiber. Also, these little beauties contain many B-vitamins such as thiamin, riboflavin and vitamin B6. But the reason most of us love them and are glad when they are seasonally low priced is their delicious flavor. Simply eating them out of hand is our favorite way to eat them. But if you have a cherry pitter and are willing to spend a bit of time pitting them, this recipe is a sure keeper. I have been ordering groceries delivered since my fall in April and accidentally ordered an extra bag. Since I make mango salsa, strawberry salsa, even melon salsa, I decided to try cherries! The result was a batch of Cherry Salsa to serve with roasted pork tenderloin. Ideas for seasoning from the blog Art From My Table by Chellie Smitz.

Cherry Salsa

 2 heaping cups sweet cherries pitted

1/2 cup rough chopped fresh cilantro

1 jalapeno , minced

1/2 cup sliced green onions or 1/2 cup chopped red onion

2 Tablespoons fresh lime juice

sea salt to taste (optional)

Stir ingredients together in a bowl, cover and refrigerate for at least an hour. Serve as a topping for grilled meat or chicken.