This Cherry Mint Salsa is sweet and tangy – perfect for serving with chips, or atop chicken or pork!
So I know Cinco de Mayo was yesterday, but today I am giving you guys a killer salsa recipe. I had a bunch of cherries in the fridge and needed to use them. While I love eating them straight from the bag, I wanted something a little more creative. I put on my thinking cap and well, the results of my thinking are delicious!
I know when I get around to planting my orchard I am going to plant a sweet cherry tree. I love the idea of going out and just picking some fresh cherries off the tree and having a juicy bite of sweet cherry in my mouth. My parents have a tart cherry tree in their yard and let me tell you, they are not meant for the pick and eat method. They taste okay right off the tree but are definitely a little too tart for my liking, needing to use them in recipes to help offset the bitterness. Sweet cherry tree it is for my yard.
To help with the pitting process, I used a cherry pitter I picked up for about $6 at my local grocery store. I am quite pleased with it. It does six cherries at one time and it is easy to use and clean. My toddler even helped me and thought it was so fun to use.
After removing the stems and pits from the cherries, the rest is pretty simple. You just roughly chop up the cherries, then finely chop the red onion, jalapeno pepper and mint leaves. Toss them all in a bowl together. Then squeeze in the juice of 1 lime, add some red wine vinegar and salt – stir it all up – and you’re done! Well, actually you need to put it in the fridge to chill before eating, but all of the prep is done. 🙂
Refreshing and sweet with the tiniest bit of kick: Cherry Mint Salsa Share on X
After chilling in the fridge for about an hour and letting the flavors blend together a bit, you are ready to eat some of this goodness. This recipe makes just over 2 1/2 cups of salsa, so there is plenty for everyone to have some. I had some with chips when I first pulled it out of the fridge, but then for dinner that night I served it over pork chops and brown rice. It is delicious both ways! I’m sure you could serve it over chicken and it would be equally delicious.
Cherry Mint Salsa
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 1/2 cups 1x
- Category: Appetizer
- Method: Mix
- Cuisine: American
Description
This Cherry Mint Salsa is sweet and tangy – perfect for serving with chips, or atop chicken or pork!
Ingredients
- 2 cups cherries, pitted and roughly chopped
- 1/2 cup finely chopped red onion
- 1 jalapeno pepper, finely diced
- 1/4 cup packed mint leaves, finely chopped
- juice of 1 lime
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon salt
Instructions
- De-stem the cherries and removes the pits. Roughly chop the cherries and place in a medium size bowl. Finely chop the onion, jalapeno, and mint leaves, add to the bowl with the cherries.
- Add in the juice of 1 lime, red wine vinegar and salt. Stir well to combine all the ingredients. Cover and place in the refrigerator for at least an hour to chill and allowing for the flavors to blend together.
- Serve chilled with chips, or serve atop chicken or pork.
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