A simple summer salsa using fresh cherries and mint.
1 1/2cupscherries,about 1/2 lb, divided
1/2lime,juice and zest
1shallot,diced (or 1/4 red onion)
1small jalapeño,diced (1/2 for milder salsa)
Pit the cherries using a cherry pitter or a chop stick. Then slice in half. Chop up half of the cherrie and leave the other half sliced. Add in the diced jalapeño and shallot. Zest the half lime over the cherry mixture then squeeze out all of the juice. Add in the chopped mint leaves and toss to combine.
Serve with chips, over meat (it's especially good with pork), on bruschetta with soft cheese, with tacos, or over black beans.
About 2 tablespoons red onion may be used instead of a shallot.