Let cherries thaw; drain, reserving one tablespoon cherry juice. Chop cherries and combine with onion, jalapeño, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium heat until mixture is thickened; cool. Keep refrigerated.
Tip: Tuck small jars of salsa (and the recipe) inside the pockets of a flowery vintage apron…what a sweet gift!
This Tart Cherry Salsa recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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