“This salsa comes from "How to Cook Everything Vegetarian" by Mark Bittman -- one of my favorite cookbooks. It's pretty fast to make -- the only time-consuming part is pitting the cherries, and if you have a cherry pitter you could probably cut the time in half. I have had this with blackened tofu and also with "fake chicken" Quorn cutlets, and my husband wants to try it with chicken and/or fish. It's not too sweet, and not overly spicy when made as written (I doubled the amount of chipotle chilies and it wasn't very spicy for a heat freak like me!)”
READY IN:
10mins
SERVES:
4-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients in a medium bowl and stir to combine. (You can do the chopping in a food processor -- you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.).
  2. Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.
  3. Serve at room temperature or cover and refrigerate for up to 2 days.

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