I’m on a fruit salsa kick and there’s no slow down in sight. Give me a bowl of fruit and I’ll whip up a bowl of salsa in no time and then it gets eaten just as quickly. Wait for me to make a pie and you probably won’t get one before summer fruit season ends. Cherries, blueberries, peaches — they all work using the same basic recipe with only a few small changes to suit the personality of each fruit. I adore the savory onions and citrus to balance out the fruity sweetness.
What got me started was remembering a cherry salsa Charlie used to make as a side dish for grilled salmon. I searched our old paper recipe files (remember those?) and couldn’t find it but had a vague memory that it may have been a Kathy Casey recipe. Checked on line and sure enough, she has a bing cherry salsa recipe. I’m not sure if it’s the same one from years ago but tried it and it’s the recipe I’ll make from now on.
Kathy Casey’s Sassy Bing Cherry Salsa
2 cups pitted sliced Bing cherries (about 1 pound)
2 T seasoned rice vinegar
1/4 cup minced Walla Walla Sweet onion
1 T finely chopped cilantro
1 1/2 t very finely minced peeled fresh ginger
1/4 to 1/2 t red pepper flakes ( I used about a half finely chopped fresh jalapeno pepper instead)
I also add juice of 1/2 lime
In a small bowl, gently mix all the ingredients. Best if made right before serving but can be made up to 2 hours in advance. Recipe from Kathy Casey’s Northwest Table.
Now that I’ve started on this salsa roll I can’t look at a bowl of fruit and not think about how to make it into a salsa. We went a little overboard buying blueberries in the Skagit Valley last weekend so once again, the extra blueberries became salsa using a variation of the recipe above with a few small changes. Starting out, I sliced a couple of blueberries in half but ended up leaving them whole. It takes way too long and honestly, they aren’t too pretty that way. I used the juice and zest of one whole lemon instead of the vinegar and lime and replaced the cilantro with mint. It’s an excellent accompaniment to chicken salad if you don’t eat the whole thing with a spoon before dinner.
Lately it seems like mango salsa is showing up more and more at potlucks and is devoured every time. We have such beautiful peaches at the farmers markets this time of year, why not keep it local and use peaches or even nectarines instead. I tested it out at a party last weekend and got rave reviews.
2 cups peeled and chopped peaches
1 avocado chopped
1/4 cup Walla Walla sweet onion, chopped
1/4 cup fresh cilantro, finely chopped
1/2 jalapeno pepper, finely chopped
Juice of one lime
Salt & pepper to taste
Mix all ingredients together in a small bowl. Serve as a side dish with grilled fish or chicken or with tortilla chips.
Warning — these salsas may become addictive. Luckily, they couldn’t be healthier so you can devour as much as you want (minus the chips, of course!)