Jalapeno Archives - Love Food, Will Share

Cherry Salsa combines bright red cherries with classic salsa ingredients to become a snack or use as a condiment on chicken or pork.

Cherries are in abundance at the grocery store right now and I do love eating them. I am not a fan of the pits but I am guessing that no one really is. I eat them as a snack or use them in a fruit salad but I thought it would be good to make a salsa with them.

My instincts were right, using the cherries in a salsa was spot on. The cherries were very ripe and juicy but combining them with lime juice, jalapeno, onion, garlic and cilantro made them even more juicy & delicious.

Serve this salsa with your favorite tortilla chip or do as I did and serve it on top of a grilled pork chop or chicken breast. Any way you eat it, you will love it!

Enjoy!

Cherry Salsa

Rating: 51

Yield: Approx. 2 Cups

Cherry Salsa

Ingredients

1 ½ cups cherries, chopped
1/3 cup cilantro, minced
2 cloves garlic, minced
1 jalapeno, seeds removed, minced
1 small red onion, chopped
Juice of one lime
Pinch of salt
Pinch of pepper

Instructions

Combine all the ingredients in a bowl, stir to combine. Let rest for 30 minutes so the flavors can marry.
Serve as an appetizer with tortilla chips or serve with a main dish of grilled pork chops or chicken breasts.

http://www.lovefoodwillshare.com/cherry-salsa/

Chop the fresh cherries.

Chop the onion, jalapeno, cilantro and garlic.

Love the deep colors.

Cherry Salsa

Serve with tortilla chips.

Delicious Cherry Salsa

Strawberry, Blueberry & Jicama Salsa gives you sweetness from the fruit, crunch from the jicama and heat from the jalapeno; a tasty combination.

4th of July is in a few days, so I thought I would feature food with the colors red, white and blue. First up is Strawberry, Blueberry & Jicama Salsa. A fruit filled salsa with the crunch of jicama.

Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear), crunchy and sweet.

I first made this recipe when I was in the Outer Banks on vacation, it was a big hit. I think I could have eaten the whole bowl myself, it was that good. I served the Strawberry, Blueberry & Jicama Salsa with Tortilla Scoops so you could get a huge amount of salsa with a small bit of chip.

You could easily serve this salsa on top of some grilled chicken or use as a condiment for fish tacos.

Enjoy!

Strawberry, Blueberry & Jicama Salsa

Rating: 51

Yield: 5 cups

Strawberry, Blueberry & Jicama Salsa

Ingredients

1 1/2 cups diced strawberries
1 1/2 cups fresh blueberries
1 1/2 cups diced jicama
1/3 cup chopped cilantro
1 large or 2 medium jalapenos, seeded and diced
Juice of 2 limes
Salt, to taste
Tortilla chips, for serving

Instructions

In a bowl, combine the strawberries, blueberries and jicama, stir to combine. Add in the cilantro, jalapeno, stir to combine.
Juice the limes over the mixture. Sprinkle with salt, stir to combine.
Let the salsa sit for 30 minutes to let the flavors blend.
Serve with tortilla chips.

Notes

If you like your salsa to have some heat, leave some of the seeds of the jalapeno in the salsa.

http://www.lovefoodwillshare.com/strawberry-blueberry-jicama-salsa/