The Northwest is famous for its sweet cherries and, while it's still a little early for Oregon cherries, Yakima's warmer and drier climate is giving us bunches of Bings and Rainiers (photo, above) right now. Fabulous cooked with brandy and sugar and served over cheesecake or ice cream, they're also great in salads and with meats. My friend Michel made a startlingly luscious cherry salsa and shared her recipe with me.
Cherry Salsa
1 c. fresh or canned corn kernels
1 pt. cherries, pitted and halved
1 mango, cut in small dice
1 roasted poblano or ancho chile, chopped
1 serrano chile, seeded and chopped
2 green onions, chopped
1/4-1/3 c. lime juice
Cilantro
Combine ingredients and serve. Amounts and ingredients can be varied depending on what you have on hand.
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2 comments:
Awesome recipe, thanks!
Perfect timing too as I was thinking about heading to Hood River this weekend for a little pickin'!
Good for you, Josh! And keep us posted if you make something delicious...
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