February is National Cherry Month, but I’m not sure the gurus who assign those titles got this one right. Fresh cherry season has been gone for several weeks in my neck of the woods, and the produce managers at my markets just shake their heads when they see me coming these days because they know I’m going to ask if they POSSIBLY got any fresh ones in. Bless their hearts, they’ve tried. But we’re still celebrating National Cherry Month this Tuesday on THV11 This Morning, and I have several things in the works for that.
I can find dried cherries. I can find frozen cherries. I can find canned cherries. But not fresh ones. And, naturally, it’s fresh cherries that I need. That I want. But since fresh cherries are not in season right now, I am using dried and frozen cherries, cherry juice and cherry preserves in the goodies I plan to share.
I hope you can tune in and watch. It looks like I will be on around 6:45 again this week. Yep! That’s early. I don’t know how Tom, Ashley, Alyse and the rest of the crew do it. They start the show at 4:30 a.m. after all. And….they never look or sound like they just rolled out of bed either!
Fruit salsas show up often in my meal planning. I’ve often made mango, strawberry and pineapple salsa, but I had never made one with cherries until this one. I served it over grilled jerk chicken breasts and a seasoned rice mix from Riceland that I made while attending the Wings Over the Prairie Festival recently. The salsa is not only delicious, it is really colorful and adds a lot of visual impact to the plate.
You’re going to love this Cherry Salsa over grilled chicken, duck, fish or pork. Heck, it’s probably good to eat with chips, especially tortilla chips like those my friend Helen makes at her company, My Brothers Salsa. If you haven’t tried those, you should. And if you can’t find them in your market, go have a chat with your store manager:) No…I am not being compensated for these remarks in any way except in good taste.
You see, my next appearance on THV 11 This Morning is “All About Cherries.” So I have a conundrum so to speak. Clearly, it’s not one that I am going to be able to resolve. So I’ve been experimenting with several new uses for dried and frozen cherries. Surprisingly, I’ve found some new favorites. Just like this salsa.
I think it would be a nice addition to fish tacos as well. What do you think?
- 1/2 teaspoon cumin seed
- 2 cups dark sweet cherries, thawed if frozen, quartered
- 1/2 small red onion, chopped
- 1 jalapeno (or less), minced*
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Juice of 1/2 lime
- Kosher salt
- In a skillet, toast the cumin seed over medium high heat until it begins to give off its fragrance. Set aside.
- Pit and quarter the cherries if they are fresh. If they are frozen, thaw and quarter. Place in a bowl and add in the toasted cumin seed, chopped red onion, minced jalapeno, sliced green onions, cilantro, ground cumin, lime juice and a generous pinch of kosher salt. stir well.
- Taste and adjust seasonings as need.
- Cover and refrigerate for at least 2 hours before serving.
- * I leave some of the jalapeno seeds in the salsa because we prefer it with a little extra heat. I suggest you start with half of the jalapeno, adding the rest if you desire more heat.
- Serve this salsa with grilled chicken, pork or fish. I also think it might be good with cinnamon-sugar tortilla chips.
You’re getting famous Debbie! And you always have the most unique recipes. 🙂
Well, I don’t know about either of those;) but thanks.
Oh yum, this looks delicious! And your picture on set looks so great and professional. I feel like I should ask for your autograph! 🙂