Kosher Fresh Cherry Salsa Food

CHARRED BREAD WITH RICOTTA AND CHERRY SALSA

Steps:

• Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
• Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
• Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
• Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.
• Do Ahead
• Cherry salsa can be made 6 hours ahead. Cover and chill.

CANNING CHERRY SALSA

Steps:

• First, prepare jars and lids for canning.
• Next, pit cherries.
• Coarsely chop pitted cherries, cilantro, red onions, jalapenos, and garlic.
• Place all ingredients into a copper jam pot, stainless steel pot or enamel dutch oven. Bring to a boil over high heat, stirring often. Reduce to simmering, and simmer for an additional 5 minutes, stirring often.
• Ladle cherry salsa into warmed pint mason jars leaving a 1/2-inch headspace. Remove air bubbles, add additional salsa if needed.
• Wipe the rim of jars with a clean dish towel, add warmed lids and rings to finger tight.
• Process pints in a water bath or steam canner for 15 minutes (for the altitude of 0 - 1000 feet), add additional time based on your altitude (see chart in the article).

KOSHER FRESH CHERRY SALSA

Steps:

• Combine boiling water and red pepper flakes in a large bowl. Let stand until pepper flakes soften, about 5 minutes.
• Stir cherries, red bell pepper, red onion, lime juice, sugar, and salt into the bowl with red pepper flakes. Let stand until flavors combine, about 30 minutes. Stir in cilantro before serving.

QUICK AND EASY, CHERRY TOMATO SALSA

Steps:

• First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
• Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
• Chop the jalapeño with the onions/garlic.
• Next, add tomatoes then cilantro to the food processor.
• Chop the tomatoes and cilantro to your desired consistency.
• This next step is optional, but I like to do it - pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
• Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
• Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.

GRILLED PORK TENDERLOIN WITH CHERRY SALSA

Steps:

• Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
• Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
• Remove tenderloins from marinade and season generously with salt and pepper.
• Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

GRILLED TILAPIA WITH CHERRY SALSA

Steps:

• Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
• In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
• Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

THE BEST SALSA (& MORE TYPES!)

Steps:

• Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
• Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you'd like extra heat, add seeds from the jalapeños.
• Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.