Cherry Mint Salsa

Posted by on Aug 21, 2011 in appetizers, Latin American, Recipes | No Comments

This salsa goes really well with cinnamon-sugar tortilla chips. I’m just sayin’…


2 Cups Pitted Black Cherries, chopped
1 tbsp Red Onion, finely diced
Juice of one lime
2 tbsp Freshly Squeezed Orange Juice
1 tsp Orange Zest
1 Jalapeño Pepper, finely diced (keep the seeds for more heat)
1 tbsp Fresh Mint, finely chopped
2 tbsp Fresh Cilantro, finely chopped
1/2 tsp Agave Nectar
A Pinch of Fine Grain Sea Salt (or to taste)
Freshly Ground Black Pepper, to taste

Combine all of the ingredients in a medium bowl and mix together. Adjust the seasoning and heat as needed. Allow the salsa to sit covered in the fridge for about 15 minutes prior to serving.

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