Type of Recipe:
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.
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
Prepare ingredients as suggested above.
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.
Serve with tortilla chips or as a condiment to accompany grilled fish, grilled chicken breasts or pork tenderloin.