Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
1-1/3 c pitted unsweetened tart cherries (frozen work just as well)
1/4 c coarsely chopped dried tart cherries
1/4 c finely chopped red onion
1 T chopped jalapeno peppers
1 clove garlic, finely chopped
1 T chopped fresh cilantro
1 t cornstarch
Coarsely chop tart cherries. Let cherries drain, reserving 1 T cherry juice.
Combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.
Serve with tortilla chips and/or cooked chicken or pork.