One of our culinary goals is to include more raw produce into each of our meals. If you are like me, you didn’t grow up with this kind of food on the table, so this has been an on-going adventure. Our adventure led this week to try a fresh cherry salsa on pork tenderloin chops. The salsa recipe is posted on Epicuriuos from the Bon Appetit test kitchen. Since I’ve never tried a Bon Appetit recipe I didn’t like, I was good to go. Besides, our cherry tree just came ready for the harvest.
As I mixed up the ingredients, I tweaked the recipe to better fit our pallets. A few hours after eating dinner I checked the comments on the Bon Appetit recipe and found people saying that the recipe was missing something. As I tasted it, I agreed and made some tweaks. For our part, we unanimously decided this salsa paired with pork chops and couscous was the best meal we had eaten in a few weeks. Giving full credit to Bon Appetit, check out the original to see if that would be more fitting to your taste. Lots of commenters rave about the original recipe. Here I provide my version of this tasty cherry salsa.
Cherry Salsa Ingredients
- Juice of 1 lime
- 1/4 cup of cilantro, chopped
- 2 shallots, minced
- 2 cloves of garlic, minced
- 2/3 pound cherries, stemmed, pitted and cut in half
- 1 Fresno chili, seeded and minced finely
- 2 tablespoons of extra virgin olive oil
- Salt and pepper
Cherry Salsa Steps
- In a medium sized bowl, combine the lime juice, cilantro, shallots, garlic, and cherries. Stir well.
- Add the chili a little at a time tasting for your heat tolerance. You can certainly add more than the recipe calls for if you are a chili lover.
- Drizzle about 2 tablespoons of olive oil on the salsa then sprinkle with salt. Stir, taste, make adjustments.
- Let the cherry salsa sit for 60 minutes or more to blend the flavors. Taste it again just before serving and adjust for salt and pepper.
We enjoyed this salsa with pork chops and couscous (toasted with minced garlic and cooked in bone broth). The couscous, cherry salsa, and the pork chops sang together just deliciously. Brown rice pilaf would work as well.
This post was shared at Tip Me Tuesday, Fat Tuesday, Traditional Tuesdays
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I’ve tried adding quite a few ingredients to my cherry salsa but this sounds amazing! Can’t wait to try it
Hey Jeanie
This looks really amazing and delicious. Surely gonna give it a try. Thanks for sharing this wonderful post.
Wow.. Cherries, my favorite… This recipe makes my mouth watering.
I’m going to try this today. Thanks a lot for sharing this.
wow!! would never have thought to use cherries like this
would love it if you could share this on my link party – http://serenityyou.blogspot.co.uk/2012/07/serenity-saturday-47.html
This looks delicious and I can’t wait to prepare it myself. Thanks for sharing!
Incorporating raw produce on meals we prepare on a daily basis boosts our immunity and this cherry salsa recipe will do just that. Thanks for sharing this with all of us.