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Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.

Cherry Salsa

1 1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon seeded and chopped jalapeños (see note)
1 clove garlic, peeled and finely chopped
1 tablespoon chopped fresh cilantro, or 1/2 teaspoon dried cilantro
1 teaspoon cornstarch

1. Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.
2. Serve with tortilla chips and/or cooked chicken or pork.

Makes 1 cup sauce.

Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

Recipe and photograph provided courtesy of the Cherry Marketing Institute.