Cherry & Spring Onion Salsa
Created by Adapted from The New York Timesnytimes.com
Serves: 4 – 8
Course: Condiments & Sauces
Season(s): Summer
Ingredients
- 1 small red spring onion bulb and greens
- 3 tablespoons lemon juice, or more to taste
- 1 1/2 cups pitted cherries, or about 8 ounces
- 1 teaspoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 1 small jalapeño, seeded and finely chopped
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
Finely dice spring onion bulb and greens. Place 3 tablespoons diced bulb and 1 tablespoon greens in a small bowl and pour lemon juice over them. Set aside for 10 minutes to macerate.
Halve the cherries and slice into slivers. Place cherries, herbs, jalapeno, olive oil and slat in a medium-size bowl and stir to combine.
Add onion and greens, taste and add more salt and lemon juice if needed. Let the salsa sit for at least 5 minutes to meld flavors.
Note: Salsa can be spooned over flaky fish or grilled pork or duck.
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