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Cherry Salsa

cherry salsa

This may be served hot if preferred. If a smooth sauce is preferred, puree in food processor before chilling. This is served with grilled chicken or grilled or pan-seared fish. This makes about one pint of salsa.

  • Duration
  • Cook Time
  • Prep Time
  • 2 cupsServings


  • 1 onion, chopped
  • 2-3 cloves minced garlic
  • 2-4 jalapenos, seeded and minced
  • Juice of 2 limes
  • Juice of 1 large lemon
  • 2 tablespoon apple cider or rice wine vinegar
  • 1 pound fresh cherries, pitted and cut in half
  • 2 fresh mangos cut in ½-inch cubes


  1. Heat sauté pan over medium heat. Add enough oil to lightly cover bottom of pan, about 1 tablespoon. Add onions, peppers and garlic and sauté over medium heat until onions begin to brown, about 5 to 8 minutes.
  2. Add lime juice, lemon juice and vinegar. Bring to a boil, add cherries and mangos. Simmer for 8 to 10 minutes, stirring occasionally. Remove from heat. Place in a serving bowl and chill.