This grilled cherry salsa recipe goes back all the way to June of 2011. I read that post, and my late husband was still alive and I had forgotten how much he liked to make me breakfast on the weekends. I am going to have to recreate his Tony cakes from that post!
The first time I made this salsa, I used rainier cherries, so the look of the salsa looks like regular salsa.
The rainier cherries haven’t been as good as bing cherries, so I went with those. I don’t have a cherry pitter, but Jacob had the idea of using a straw to poke through the cherry to remove the pit and it worked! I just looked like I murdered someone when I was done – my hands were full of cherry juice! You know what took the cherry stains off my hands? A magic eraser 😀
I used a veggie skillet that I have for my grill – they are like $10 bucks at Bed Bath & Beyond. I also always leave the skins on the garlic, it peels right off, don’t worry. You want to cook everything until it’s charred – I used to get more char on a gas grill because I could control the heat – but my Weber grill did a good job.
Then it’s just a matter of throwing everything into a blender – I added cilantro, salt and after tasting needed more jalapeno and cilantro.
I really love the color of the bing cherries in this salsa.
The perfect bite. I saved a highlight for this salsa on Instagram if you are on there. I got at least 100 messages “Biz, where did you find the lime salt?” I made it! Just the zest of a lime mixed with a bit of salt – that’s it. I made those chips with my favorite El Milagro corn tortillas, sprayed with avocado spray and air fried for 5-6 minutes at 400. Salt them as soon as they come out of the fryer.
If you love salsa, try out my ancho chile salsa roja – so good!
Grilled Cherry Salsa
This grilled cherry salsa is the perfect balance of sweet and spicy. Perfect for your summer BBQ!
Ingredients
- 2 cups fresh cherries, pitted
- 6 roma tomatoes
- 6 cloves garlic
- 1-2 jalapenos
- 1 teaspoon salt
- juice of 2 limes
- 1 cup fresh cilantro
Instructions
Grill over hot coals - I used a veggie basket - until charred. About 15-20 minutes, flipping every few minutes.
Blend all ingredients (start with one jalapeno) in a blender and adjust salt and add second jalapeno if needed.
Notes
This recipe is 0 WW points. Delicious over grilled chicken and pork too!
I am close to greatness on this recipe below for what I am calling is my copycat Popeyes blackened chicken. I will try again tonight – chicken breasts were on sale so it’s all chicken recipes this week! Each chicken tender is only 1 smart point – but my seasoning was a bit on the sweet side – I added Splenda brown sugar to my blackening seasoning, but I think what was left in my mix, was just a bit too much. Promise I’ll post when I get it right!
I forgot to mention that I saw my sister in law over the weekend. She was in town for her grandsons (my great nephews) high school graduation. I haven’t seen her since she moved to Florida – great to see you Jody!
Here is her son Bob and his wife Izzy – they moved back to Illinois and live like 50 minutes from me – I need to have them over for a BBQ soon – it’s been too long since we visited (although Izzy and I talk through instagram!)
And their two kids Maddux:
And Hazel. She was loving her pasta!
Mom, you’ll be happy to know the attic window has been replaced! I put $200 down on the window like a month ago, and it’s something I just don’t pay attention to, but when I called to ask what the status was, magically he said my custom sized window magically came in the day before. Huh.
Now I only have 11 windows to go – whoop! Baby steps.
I have to give a shout out to a follower named Sandy on Instagram – she sent me a box of goodies, but the star of the box were these printed wooden spoons – how beautiful!! Thank you so much Sandy! You need to maintain these spoons much like a wooden cutting board – never put in the dishwasher, wash and thoroughly dry and use beeswax or mineral oil to keep them forever. Love.
Happy Tuesday my friends – make it a great day!
Love those spoons! So sweet of her. The cherry salsa sounds lovely. I’m not sure I can get the husband on board. He loves your Baja salsa. My daughter has all of a sudden developed an extreme dislike for cilantro. That is so crazy to me. She use to love the stuff. I guess I will have to make a small batch just for me and then smack their hands if they to try get at it.
I have lots of people who hate cilantro and just leave it out, or add parsley which doesn’t impart a whole lot of flavor, but gives that nice punch of color.
I have a hard on for that cherry salsa! Seriously I’ll probably be fantasizing about it all day 😜 Looks so dang good!!
You are too funny Kimberly!!