Dark Cherry Hazelnut Salsa

The Sprouted Kitchen Bowl and Spoon

Posted by PG UK

About

Makes 2 Cups

I serve this salsa with blue corn chips, toss it in a quesadilla with soft goat cheese, or warm it briefly and put it on grilled fish or chicken for a stunning topping. Cherries have a short season, but if you grab them while they’re good, this is a great way to highlight their tart sweetness. I will do everything in a food processor for a finer salsa, but you could chop by hand if you like a more coarse texture. The amount of
heat here depends largely on how many seeds you leave in the serrano—remove them all for an extra-mild salsa.

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You Will Need (7 things)

  • 3 tbsp Minced shallot or Red Onion
  • 1 Small serrano Chile , stemmed and seeded to taste
  • Zest and juice of 1 Lime
  • ¼ cup Toasted, chopped Hazelnuts
  • 3/10 cup Chopped Cilantro
  • 2 cup Cherries , pitted and halved
  • Sea Salt and freshly ground pepper

Steps (2 steps, 5 minutes)

  1. 1

    In a food processor, add the shallot, chile, lime zest and juice, hazelnuts, and cilantro and pulse a few times until well chopped. Add the cherries, a couple pinches of salt and pepper and pulse a few more times just to chop and combine.

  2. 2

    Taste for salt and pepper and keep covered in the fridge until ready to use.