Rainier Cherry Salsa: Seasonal Chef Recipe

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The rainier cherry is in season and available in your supermarket. Pick up a bag today and give them a try. Sweet and tart they are a great addition to your smoothies and fruit salads. Just to mix things up, here is a delicious spicy way to use the rainier cherry: in a salsa. Click this link to read more about the: Rainier Cherry.

Rainier Cherry Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 1/2 cups

Rainier Cherry Salsa

These tiny stone fruits burst with sweet and tart flavors in the summertime. Rainier cherries pair perfectly with a little heat from jalapeño to make a different salsa perfect to top a burger or with cheese and crackers.

Ingredients

  • 2 tablespoons of avocado, canola or grapeseed oil
  • 3 tablespoons red onion, ¼” dice
  • 1 tablespoon jalapeno, about ½ medium, seeds removed ¼” dice
  • 1 garlic clove, sliced thin
  • Kosher salt
  • Ground black pepper
  • 2 cups pitted rainier cherries, about 1 lb, quartered
  • 2 teaspoons demerara (raw) sugar
  • Zest and juice of ½ lime
  • ¼ cup chopped fresh cilantro

Instructions

  1. In a medium sauce pan, over medium heat, add the oil, onion, jalapeno and garlic. Season with a good pinch of salt and pepper and let it come to a sizzle. You just want to soften it all up.
  2. Add in the cherries and give it a little toss to mix it all together. Sprinkle over the sugar and let it cook for about 5 minutes, tossing occasionally. You want the cherries to soften up, but not brown.
  3. Remove from heat and add the lime zest, juice and cilantro. Toss to combine and let it cool completely.
  4. Store in an airtight container in the ‘fridge.

Notes

It's best to use a very light a flavorless oil for this dish. I used avocado oil, easily found at Costco and Whole Food.

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Rainier Cherry Salsa
Makes about 1½ cups

These tiny stone fruits burst with sweet and tart flavors in the summertime. Rainier cherries pair perfectly with a little heat from jalapeño to make a different salsa perfect to top a burger or with cheese and crackers.

2 tablespoons of avocado, canola or grapeseed oil
3 tablespoons red onion, ¼” dice
1 tablespoon jalapeno, about ½ medium, seeds removed ¼” dice
1 garlic clove, sliced thin
Kosher salt
Ground black pepper
2 cups pitted rainier cherries, about 1 lb
2 teaspoons demerara (raw) sugar
Zest and juice of ½ lime
¼ cup chopped fresh cilantro

1. In a medium sauce pan, over medium heat, add the oil, onion, jalapeno and garlic. Season with a good pinch of salt and pepper and let it come to a sizzle. You want to soften it all up.
2. Add in the cherries and give it a little toss to mix it all together. Sprinkle over the sugar and let it cook for about 5 minutes, tossing occasionally. You want the cherries to soften up, but not brown.
3. Remove from heat and add the lime zest, juice and cilantro. Toss to combine and let it cool completely.
4. Store in an airtight container in the ‘fridge.

Cook’s note: It’s best to use a very light a flavorless oil for this dish. I used avocado oil, easily found at Costco and Whole Foods.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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