I serve this salsa with blue corn chips, toss it in a quesadilla with soft goat cheese, or warm it briefly and put it on grilled fish or chicken for a stunning topping. Cherries have a short season, but if you grab them while theyre good, this is a great way to highlight their tart sweetness. I will do everything in a food processor for a finer salsa, but you could chop by hand if you like a more coarse texture. The amount of heat here depends largely on how many seeds you leave in the serranoremove them all for an extra-mild salsa.
Directions for: Dark Cherry Hazelnut Salsa
Ingredients
3 Tbsp minced shallot or red onion
1 small serrano chile, stemmed and seeded to taste
zest and juice of 1 lime
cup toasted, chopped hazelnuts
cup chopped cilantro
2 cups (about 3/4 lb) cherries, pitted and halved
sea salt and freshly ground pepper
Directions
1. In a food processor, add the shallot, chile, lime zest and juice, hazelnuts, and cilantro and pulse a few times until well chopped. Add the cherries, a couple pinches of salt and pepper and pulse a few more times just to chop and combine.
2. Taste for salt and pepper and keep covered in the fridge until ready to use.
Source and Credits
Reprinted from The Sprouted Kitchen Bowl and Spoon Copyright (c) 2015 by Sarah Forte and Hugh Forte. Published by Ten Speed Press, a division of Random House, LLC, a Penguin Random House Company.
See more: Appetizer, Fruit, Nuts, Party Favourites, Side
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