Ready In:

15 Minutes

Type of Recipe:


Good For:


Hot + Sweet Cherry Salsa

A recipe from a power company?

This awesome recipe was originally created with cranberries and lemon juice and was published in a 2011 newsletter from a power company in Idaho. Now I know what you’re thinking – an electric company making recipes?! But seriously this recipe rocks!

I was hooked on the original recipe, so of course I added it to the menu and later created a variation for the summertime. Cherries are a big deal in Idaho, they even have great annual cherry festivals. This recipe brings back fond memories of my time and life in Idaho. Enjoy!

Seasons Change, Time Is Precious & Your Health Is Priceless!



1 1/2 to 2 cups, fresh, local sweet cherries (cleaned, pitted and finely chopped) or frozen

4 tbsp. chopped cilantro (leaves only)

½ cup sweet onion or scallions (fine chopped)

1 medium sour apple (fine chopped)

1 tbsp. grated, ginger root 2 tbsp., seeded, finely chopped jalapeno pepper

¼ cup lime juice

Dash of ground nutmeg

½ tsp. ground cumin


You can substitute cranberries in the fall- if so, you must add 1/4 cup sugar. I use pure cane and/or light, coconut palm sweetener.

Served Over:

8 oz. block of cream cheese

Tools and Serving:

Cutting board and kitchen knife medium mixing bowl serving platter, spreader and spoon

Step by Step Instructions

Step 1

Prepare ingredients as suggested above.

Step 2

In your medium-size mixing bowl, combine all ingredients (except cheese block) and cover and refrigerate for at least 1 hour before serving. Pour over plated cream cheese block.

Step 3

Serve with tortilla chips or as a condiment to accompany grilled fish, grilled chicken breasts or pork tenderloin.

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