Ingredients
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2
-
1/2
-
1
-
1/4
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Chipotle-Cherry Salsa, 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!), Sometimes, when I find a recipe like this that makes such an unusual & tasty salsa, I think I should have made more, but at the moment I have several homemade salsas in the fridge & 2 cups is just about right for us! Absolutely loved this particular salsa, though, & will definitely be making more of it, both for ourselves & to share! Thanks for posting it! [Made & reviewed in New Kids on the Block recipe tag]
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Steps
|
1
Done
|
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
Done
|
Let Sit For 5 Minutes, Then Taste and Adjust the Seasoning, Adding More Chile, Lime, or Salt as Needed. |
|
3
Done
|
Serve at Room Temperature or Cover and Refrigerate For Up to 2 Days. |
