1 1/2 cups Rainier cherries, pitted and halved

1 jalapeño, diced (remove seeds for mild salsa)

2 T. shallot, minced

1 T. sugar

1 1/2 T. champagne or sherry vinegar

1 T. olive oil

salt and pepper to taste

 

Try smoking cherries on the grill or charring them in a dry pan. Salsa pairs well with pork, chicken & fish.

Combine cherries, jalapeño, shallot, sugar and vinegar in a medium bowl. Add vinegar and stir to combine. Rest covered, in the refrigerator until ready to serve, at least one hour. Prior to serving, add olive oil and season with salt and pepper to taste. Salsa will keep up to one week, sealed in the refrigerator.