Is it weird that I kind of love summer in Florida? Along with the 100-degree temps, there are sparkly beach days, insanely gorgeous sunsets and summer fruits. Stone fruits (peaches, plums, nectarines, cherries) bring actual visceral joy to my life this time of year. This recipe for Cherry Salsa is a direct result of those summery vibes, and it's so good. Serve it with everything from a grilled steak to baked chicken to a platter of crunchy tortilla chips. Happy June, y'all.
1 medium tomato
½ small red onion
½ cup chopped fresh cherries
1 jalapeno pepper, minced (optional)
Juice and zest of 1 lime
Dice tomato and red onion and place in a bowl. Add cherries and stir.
If you don’t mind spice, seed and mince a jalapeno pepper and add to bowl. Add the juice and zest of 1 lime, and stir well to combine everything. Season with salt and pepper to taste, then add a handful of chopped fresh cilantro.
Stir again. Serve atop tacos, or perhaps some grilled chicken or seared pork chops.
Makes about 2 cups.
Source: Michelle Stark,
Tampa Bay Times