12ouncesfresh cherriesstemmed, pitted and chopped - about 1 pound before removing pits and stems.
3Tablespoonschopped green onions
3Tablespoonschopped cilantro
2Tablespoonsorange juice
1jalapenoseeded and finely chopped
Instructions
Combine cherries,onions, cilantro and orange juice together in a large bowl.
Stir until well combined. Serve immediately with pita chips or crackers.
Notes
To serve on cream cheese – allow an 8 ounce package of cream cheese to soften, then whip until smooth and fluffy. Spread on a large plate or platter and top with the salsa.
For an extra kick, leave the jalapeno seeds and pith intact.
I did not include the seeds and the heat was just past MILD, nothing drastic.
For an even milder salsa, omit the jalapeno.
Warning – chile peppers contain volatile oils that can burn your skin and eyes. It is best to wear protective gloves when working with hot peppers.
Salsa can be stored in the refrigerator for up to two days.