Sweet Cherry Salsa
Although cherries are seasonal fruit, frozen pitted cherries are the next best thing. Cherries are an excellent source of beta carotene, vitamins C and E, and the tart variety provides nearly 20 times more vitamin A than strawberries and blueberries. Serve this salsa with poultry or fish. This recipe is courtesy of American Institute for Cancer Research.
Dark Cherry Salsa
Makes about 2 1/2 cups
Ingredients:
4 tomatillos, chopped*
1 tablespoon water
3 small scallions, green and white parts separated, thinly sliced
1 teaspoon lemon juice
1 cup dark sweet cherries (frozen or fresh, pitted), chopped*
1 pinch of ground black pepper or 1/8 tsp Tabasco sauce
Directions:
In nonstick skillet, heat tomatillos with 1 tablespoon of water for approximately 3 minutes. Add scallion whites and cook 1 minute. Add lemon juice, cherries and pepper and cook an additional minute. Remove from heat; add scallion greens. Refrigerate for at least 1 hour.
*Tomatillios and cherries can be chopped (separately) in a food processor.
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