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5 mins

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.

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects » © 2022 Sara Forte / Ten Speed Press · Reproduced with permission. · Simple and Inspired Whole Foods Recipes to Savor and Share
  • 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.

  • Step 2

    Taste for salt and pepper and keep covered in the fridge until ready to use.

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