Tuesday, July 25, 2017

Cherry Berry Salsa

Because cherry season is short and I adore them, I feel an intense obligation to figure out how to make the most of them when they're at that fabulous sweet/tart height of harvest. And that would be now.

I could eat them endlessly as a snack but I got to thinking about how well they go with savory foods like pork and poultry. Four years ago I made a salsa from stone fruit that included cherries, along with peaches. But I got to wondering how a salsa that really focused on cherries would work.

I had just bought about a pound of cherries and decided to put together a salsa that didn't rely on some lovely balsamic vinegar, but traditional lime juice. Not basil, but cilantro. Since I also had a large container of blueberries I thought they'd add both an intriguing texture and flavor--not to mention stunning color--to the salsa.

In came red onion, the one and only serrano chile in my garden, and the lime's zest. I didn't think garlic would be a happy combination so I left it out. I tasted the mixture and it was fine but lacking something, so in went honey--not much, but enough to heighten the sweetness. Another taste and something was still needed.

Then I hit on it. Tajin seasoning! I had considered then discarded the idea of adding salt but the Tajin added just enough to bring out the other flavors, just a bit more acid/tartness from lime, and a different kind of heat. It proved to be exactly the right finish to create three-dimensional flavor.

While the salsa stewed in its juices in the fridge, I pulled out a pair of pork chops I had been brining since late morning. Despite the heat of the early evening, I put a cast-iron pan in the oven and let both pre-heat until the temperature reached 400˚. I pulled out the seasoned, lightly oiled chops (adding more Tajin) and pan seared them (be sure to use oven mitts while handling the pan.

I love this technique because you put the chops on the pan and immediately they sizzle and start browning. Once they were golden brown, I placed them in the pan into that still 400˚ oven to cook until they reached an internal temp of 145˚. While they rested on a plate under a foil tent, I tasted the salsa again. It was delightful.

The pork chop was a success--made summery with my cherry berry salsa. Don't love blueberries? Add raspberries or strawberries--or both! You'll have a colorful sweet and savory fresh sauce that will be equally terrific on a pulled pork taco, on a quesadilla, roasted chicken or duck, or a pork tenderloin.

Cherry Berry Salsa
(printable recipe)
Yield: 2 cups

1 cup cherries
1 large lime
1/1 cup blueberries
1/2 cup red onion, diced
1/2 cup cilantro, minced
1 serrano chile, seeded and diced
2 teaspoons honey
1/2 teaspoon Tajin seasoning

1. Pit the cherries, then quarter them. Set aside.
2. Zest the lime, then cut in half and juice both halves.
3. Combine all the ingredients in a bowl. Mix well and let sit in the refrigerator at least one hour. Taste and adjust seasonings.

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