Among the 50 fruit trees on our place are five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them! We enjoy salsa on a variety of dishes, especially leftovers (it really sparks them up) and eggs. I prefer this salsa most with turkey. We have three boys—8,6 and 4—and a daughter who's 2. They keep me busy, since they're hungry all day! In the kitchen, I'm always trying new things. It's rare for me to follow a recipe exactly. So, when something turns out good, my husband will a smile and say, "Do you think you'll be able to make it the same way next time?"
- 1 cup fresh or frozen pitted dark sweet cherries, chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped green pepper
- 1 teaspoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon grated lemon peel
- 1/8 teaspoons salt
- Dash hot pepper sauce
- Combine all ingredients; refrigerate at least 1 hour. Serve as a condiment with chicken, turkey or pork. Yield: 3/4 cup.
Originally published as Northwest Cherry Salsa in Country Woman March/April 1992, p33
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