Cherry Ginger Salsa
Cherry Ginger Salsa is like taking a bite into summer with sweet Michigan Bing Cherries, grated ginger, jalapeño, citrus and fresh herbs.
Servings: 4
Calories: 62kcal
Ingredients
- 2.5 cups cherries
Pitted and sliced - 2 Green onion
sliced thinly - 1.5 teaspoon Ginger
fresh grated - 1 jalapeño
chopped finely or to desired heat level - 4 tablespoon lime juice
freshly squeezed - 1 tablespoon lemon zest
- Salt
to taste - Cilantro garnish of desired - optional
Instructions
- In a medium bowl, add the pitted and sliced cherries, green onion, grated ginger, jalapeño , salt to taste. If serving right away also add the lime juice and lemon zest. If not add just before serving and garnish with cilantro if desired.
- Note we did not add raw garlic or raw purple onion to this recipe as we feel those additions a little strong without a toothbrush and toothpaste nearby but can be added as desired
Notes
- You can pit and slice and all your ingredients, except for the lime/lemon juice and zest so that your cherry salsa stays fresh. The citrus juice starts to break down the salsa as it sits so add that just before serving.
- This salsa is also delicious made with blueberries, strawberries and watermelon.
- You better the double the batch as it goes fast. Don’t tell us we did not warn you!
- If you already own a cherry pitter, lucky for you. For the rest of us, the fastest way I have found to get the pit out of the cherry is using a small tipped pastry tip. Also, the old fashion knife method works out A-okay too. We tried the chopstick at the end over a bottle trick and just made a mess.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 226mg | Fiber: 2g | Sugar: 12g | Vitamin A: 153IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg