Grilled Cherry Salsa.

Whyyyyy are cherries so good.

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Why why why.

As you can tell, I’m in the phase of summer where I want to put cherries in everything. Loving it? Hating it? Is there anyone who does NOT like cherries? I’m curious. Are you a cherry hater?

MY OTHER RECIPES

If so, omgthankyousomuch for being here. And please tell me why you hate cherries.

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I have wanted to make a smoky cherry salsa for years. Every summer when we vacation in Michigan, I always ramble on about buying everything at American Spoon. And yes. That may be true.

But what I fail to mention is that Eddie and I also do some damage at Cherry Republic, which I don’t think is super new, but now has a closer retail store to where we visit.

Cherry everything. Seriously. Cherries and chocolate, cherries and wine, cherries and trail mix, cherries and mustard (!!!!) – and samples of everything too. I don’t want to say I go there for a lunch of samples because that would be trashy but ummmm. I don’t know who would do such a thing.

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Anyhoo.

They have awesome cherry salsa. We love it. We buy a few jars and they are always gone by Christmas. My favorite is their original version because it’s kind of sweet.

But! I really wanted to make a summery, tastes-like-the-grill cherry salsa.

It’s no secret that fruit salsa recipes have made up, like, 67% of my blog recipes. They are always freshly chopped, include what’s in season and lots of sweet onion, cilantro, sometimes tomatoes, sometimes heat, lots of lime – you know. Lately I have REALLY been into restaurant style salsas, like the kind that is almost totally pureed. Know what I’m saying?

I made one of those for a cooking class that I taught right after having Max and we’ve been loving on it ever since.

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This is a version of that. Of course, feel free to chop everything coarsely by hand if you’d like. I really enjoy both versions and the best thing is that this can go.on.everything.

Seriously! Everything.

Last night I had it on the fajitas we can’t stop making. It is fantastic on fish, fish tacos, scallops, shrimp or even sweet potatoes. It’s delicious with tortilla chips or pita chips! You control the heat, the sweetness, and if you don’t really WANT the smokiness, then just chop everything up raw.

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I have never been one of those people that could eat salsa, especially restaurant style, by the spoon. The onions and garlic just get me. But this. I was seriously eating it with a spoon. Oh! And I put it on eggs too. Which sounds weird, since it’s semi-sweet, but I promise it’s the bomb.

Dot com.

And I will never, ever, ever say that again. So you KNOW it’s good.

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Grilled Cherry Salsa

Ingredients:

1 small red onion, peeled and sliced in half
1 small sweet onion, peeled and sliced in half
2 jalapeno peppers
2 cups pitted bing cherries
2 garlic cloves
3 to 4 tablespoons extra virgin olive oil
2 limes, juiced
1 (14.5-ounce) can fire roasted tomatoes
1/2 cup fresh cilantro leaves, chopped
salt and pepper to taste (about 1/4 teaspoon each to start)

Directions:

Preheat your grill to the highest setting.

Rub the onions and peppers with the olive oil, saving 1 tablespoon or so for the cherry. Place the onions and peppers on the grill. Grill until they begin to char (and the pepper skins bubble and blacken), about 2 to 3 minutes, turning often. Remove the onions and peppers and let them cool slightly. Once cool, I like to cut the onions into a few pieces. Then I slice the tops off of the jalapenos and slice them in half. I remove ALL the seeds except for 1 half. You can leave the seeds if you like – it will be super spicy! Remove them all if you’d like it milder.

Place the pitted cherries on a grill tray or basket (we have one like this) – you can throw the garlic cloves in there too! Toss with the remaining olive oil. Grill until the cherries start to burst slightly and bubble and blister, just 2 to 3 minutes, tossing with a large spoon.

Add the can of tomatoes, the onions, peppers, garlic, lime juice and almost all of the cherries (I like to save a few to add whole cherries on top – you don’t need to do this!) to a food processor. Pulse until you have the consistency of salsa you enjoy. I like this particular one to be restaurant style-like! Stir in the chopped cilantro. Taste and season with salt and pepper if desired. Serve and garnish with extra lime if you’d like. This can be stored in the fridge in a sealed container and stay fresh for a few days!

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give me all the chips!