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!