Dark Cherry Hazelnut Salsa
Extract from The Sprouted Kitchen Bowl and Spoon • By Sara Forte and Hugh Forte • Published by Ten Speed Press
About
The Sprouted Kitchen Bowl and Spoon
Makes 2 Cups
I serve this salsa with blue corn chips, toss it in a quesadilla with soft goat cheese, or warm it briefly and put it on grilled fish or chicken for a stunning topping. Cherries have a short season, but if you grab them while they’re good, this is a great way to highlight their tart sweetness. I will do everything in a food processor for a finer salsa, but you could chop by hand if you like a more coarse texture. The amount of
heat here depends largely on how many seeds you leave in the serrano—remove them all for an extra-mild salsa.
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rosa r. favorited Dark Cherry Hazelnut Salsa
13 Sep 12:37
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PG UK published her project Dark Cherry Hazelnut Salsa
09 Sep 06:00
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Step 1
In a food processor, add the shallot, chile, lime zest and juice, hazelnuts, and cilantro and pulse a few times until well chopped. Add the cherries, a couple pinches of salt and pepper and pulse a few more times just to chop and combine.
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Step 2
Taste for salt and pepper and keep covered in the fridge until ready to use.
