Makes about 4 cups
2 1/2 cups chopped, pitted fresh sweet cherries
1 1/2 cups bite sized Plumcot pieces
3/4 cup chopped scallions (white and green part)
1/2 cup lightly packed fresh basil leaves, cut into thin strips
1/4 cup chopped flat leaf parsley
3 Tablespoons finely chopped red onion
3 Tablespoons chopped poblano pepper
2 Tablespoons finely chopped seeded jalapeno pepper
2 Tablespoons fresh lime juice
1 Tablespoon dark brown sugar
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon lime zest
1/4 teaspoon Angostura bitters, optional
1. In a medium bowl add the cherries and plumcots. Toss to mix. Add the scallions, basil, parsley, red onion and peppers. Toss to mix. Add the lime juice, sugar, garlic, salt, lime zest and bitters. Gently toss mixture. Cover bowl and chill salsa for one hour. Serve.
©Recipe Sally James
©Photography Taylor Mathis
I love the new look of the website! It looks great! I’m still thinking about the lime cheesecake with fresh blueberry sauce from the previous post. Forget red, white and blue food (unless it’s the famous Mac-n-Cheese) for the Fourth of July, I’m going for the cheesecake!