Cherries belong in salsa more than you would think. They bring the sweet-tart juiciness that mango and pineapple bring to other salsas, with a deeper, wine-like flavor that stands up to lime, red onion, and a little jalapeño. This cherry salsa recipe takes about 15 minutes, needs no cooking, and turns a bag of summer fruit into something that disappears next to a bowl of chips.
Sweet, Tart, or Bing: Choosing Your Cherries
Any fresh cherry works, but the type changes the salsa. Sweet cherries such as Bing give a mellow, jammy result that leans toward dessert, so use all the lime juice and keep the jalapeño. Tart cherries, like Montmorency, make a brighter, sharper salsa, and you may want a pinch of sugar or a little honey. In North America, sweet cherries are usually in season from late spring through midsummer.
Pitting is the only fiddly part. A cherry pitter makes quick work of it. Without one, press a chopstick or a sturdy drinking straw through the stem end to push the pit out, or halve the cherries and flick out the pit with the tip of a knife. Frozen cherries also work: thaw them, drain them well, and pat them dry so they do not water down the salsa.
The Cherry Salsa Recipe in Plain Terms
About 15 minutes of chopping and no cooking. It makes roughly 2 cups, enough for 4 people as a snack.
- 1 cup fresh cherries, pitted and chopped
- ½ cup diced tomatoes: firm, ripe tomatoes work best, and seeding them keeps the salsa from turning watery
- ¼ cup finely diced red onion: soak it in cold water for 5 minutes if you want a milder bite
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 jalapeño, finely chopped (optional): remove the seeds and white ribs for less heat, and wash your hands afterward
- Salt and pepper to taste
- Prep. Pit and chop the cherries, dice the tomatoes, red onion, and jalapeño, and chop the cilantro.
- Mix. Combine the cherries, tomatoes, onion, cilantro, and jalapeño in a bowl with a pinch of salt and pepper.
- Add the lime. Squeeze in the lime juice and stir gently so the cherries stay in pieces.
- Taste and adjust the salt, pepper, and lime.
- Chill (optional). About 30 minutes in the fridge helps the flavors come together, but it is also good right away.
Where This Salsa Shines
- With chips: the classic. Choose sturdy tortilla chips that can hold a scoop of juicy salsa.
- On tacos: spoon it over grilled chicken, pork, or fish, or over sliced Ninja Foodi chicken.
- On a burger: try it on one of the burgers from our indoor grill recipes, with a slice of cheddar.
- Over cream cheese: pour it over a block of cream cheese and serve with crackers for an instant appetizer.
Dial It In
This cherry salsa recipe is mostly about balance between sweet, sour, heat, and salt. Taste it, then adjust:
- Too sweet? Add more lime juice or a pinch of salt. Salt makes sweetness taste less flat.
- Too tart? Stir in a teaspoon of honey or sugar.
- Needs more heat? Keep the jalapeño seeds, or add a pinch of chili flakes.
- Too watery? Seed the tomatoes before dicing, and use a slotted spoon to serve it.
- Tastes flat? Add more cilantro and a squeeze of lime just before serving.
How Long It Keeps
Salsa tastes best from 30 minutes to a few hours after you mix it. Salt draws juice out of the fruit and tomatoes, so it gets looser over time. Keep it covered in the fridge for up to 2 to 3 days and stir before serving. Because it is made of cut fruit and tomatoes, keep it cold, and throw away anything that has been out for more than 2 hours. The USDA explains the rule in its guidance on keeping party food out of the “Danger Zone”. Cherry salsa does not freeze well, because the fruit turns mushy.
Cherry Salsa Recipe Card
Cherry Salsa Recipe: How to Add a Fresh Twist to Traditional Salsa
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings15
minutes5
minutes60
kcalIngredients
1 cup fresh cherries (pitted and chopped)
1/2 cup diced tomatoes
1/4 cup red onion (finely diced)
1 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice (freshly squeezed)
1 jalapeño pepper (finely chopped, optional for spice)
Salt and pepper (to taste)
Directions
- Prepare the Ingredients: Start by pitting and chopping the cherries. You can use a cherry pitter or just cut them in half and remove the pits. Dice the tomatoes, red onion, and jalapeño (if using). Chop the cilantro.
- Mix Everything Together: In a large bowl, combine the cherries, tomatoes, red onion, cilantro, and jalapeño (if using). Add a pinch of salt and pepper.
- Add Lime Juice: Squeeze the fresh lime juice into the mixture. Stir everything together to combine.
- Taste and Adjust: Taste the salsa. Add more salt, pepper, or lime juice as needed to adjust the flavor.
- Chill (Optional): If you have time, refrigerate the salsa for about 30 minutes before serving. This helps the flavors blend. But if you’re in a rush, it’s delicious right away!
Last Bite
A good salsa surprises you a little on the first bite and makes sense by the second. This cherry salsa recipe does exactly that: sweet fruit, sharp lime, a little heat, and fresh herbs. Make it once as written, then adjust the balance until it suits your table. If you try it, leave a comment and tell me what you served it with.
Keep Snacking
- Spinach Dip: 5 Easy Recipes, a creamy partner for the same bowl of chips
- Iowa Party Bites Recipe, make-ahead pinwheels for a snack table
- Cranberry Phyllo Cups, another fruit-forward appetizer
