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Appetizers - page two
Firecracker Salsa
This spicy mixture wows traditional salsa lovers.
1/2 cup dried tart cherries
1/2 cup cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 chopped yellow bell pepper
1/4 chopped jalapeno peppers, or to taste
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice
Combine dried cherries, cherry preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes. Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice. Refrigerate, covered, 3 to 4 hours or overnight. Serve with grilled swordfish or tuna. Its also excellent as a topping for hamburgers. |makes about 1-1/2 cups; enough for 6 to 8 servings with a main course.
TIP - Add 1 cup of dried cherries to traditional cherry pie ã it increases the cherry flavor. Or add about 1/2 cup dried tart cherries to your favorite apple or peach pie recipe. The cherries complement the other fruit in the pie while adding flavor and color.
Cherry Salsa
1-1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
1 clove garlic, finely chopped
1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
1 teaspoon cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
When cherries are thawed, 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. Makes about 1 cup.
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