Cherry Pico de Gallo
Makes approximately 8 servings
10 ounces pitted cherries, chopped (about 2 cups once chopped)
1/2 medium white onion, chopped
1/4 cup roughly chopped cilantro
1 jalapeno, seeded and finely chopped
1 tablespoon freshly squeezed lime juice
Salt to taste
Combine all the ingredients in a bowl, stirring them together until they are evenly distributed. Cover the bowl with plastic wrap and refrigerate the pico de gallo for 30 minutes before serving, to allow the flavors to develop and meld.
*Recipe notes: This salsa is delicious served with chips and guacamole or as a topping on tacos. It is equally delicious served as a light side salad with grilled meat! If you don’t have cherries, you can substitute fresh strawberries for a different summer twist.