This colorful fresh Cherry Salsa bursts with ripe cherry flavor and a gentle kick from jalapeño. Serve it with tortilla chips or spoon it over grilled fish, pork tenderloin, or tacos for a bright, seasonal finish.
When cherries are in season I can’t get enough of them. I love them in pastries and compotes, but they’re equally delicious used in a savory preparation. This easy cherry salsa is fresh, vibrant, and simple to make—once you try it, it will become a summer staple.
Why Make This Recipe
- Sweet cherries and spicy jalapeño make an unexpected but delicious salsa.
- Versatile: works as an appetizer or as a topping for mains.
- A great way to use abundant in-season cherries.
🥗 Ingredients
- Cherries: Choose firm, shiny cherries that are deep red. Fresh is best; if using frozen, defrost and pat dry thoroughly.
- Green bell pepper: Adds crunch and balances sweetness. A red bell pepper makes the salsa sweeter.
- Red onion: Sweet Vidalia or shallots can be used instead if preferred.
- Jalapeño pepper: Remove seeds for milder heat; substitute a serrano for more spice.
- Lime: Use fresh zest and juice; lemon can be substituted in a pinch.
- Basil: Fresh basil pairs beautifully with cherries. Mint, thyme, or cilantro are alternative herb options.
🥣 Step-by-Step Instructions
Rinse a pint of cherries and pat them dry. Pit them with a cherry pitter or a sharp knife.
Cut each cherry in half, then slice several times in each direction to create roughly 6–9 small pieces per cherry.
Chop ½ a green bell pepper to match the cherry pieces. Finely chop ½ a small red onion (about ¼ cup).
Peel and mince 2 garlic cloves. Trim the jalapeño, remove seeds and membrane for less heat, then finely chop the pepper.
Combine all chopped ingredients in a large bowl. Zest 1 lime over the bowl, then squeeze the juice from both halves into the mixture.
Add 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and 1½ tablespoons chopped fresh basil. Stir gently to combine.
Transfer to a serving bowl and garnish with extra basil leaves. For best flavor, wait an hour before serving to let the ingredients meld.
🧐 Recipe FAQs
Cherry salsa is prettiest and crispiest the day it’s made, but it can be stored airtight in the refrigerator for up to 3 days. The lime will gradually soften the fruit and peppers and the colors will blend over time.
Freezing is not recommended—freezing and thawing breaks down the cherries and changes the texture.
Enjoy with tortilla chips, spoon over crostini with goat cheese or ricotta, or use as a topping for grilled duck, pork, chicken, or fish. It’s also great on fish tacos.
👩🍳 Expert Tips
If chopping is tedious, pulse the ingredients briefly in a food processor until finely chopped. The mixture will become more uniformly purple from cherry juice but still tastes great. When mixing by hand, stir gently to help the peppers, cherries, basil, and onion keep their bright colors. For more heat, add another jalapeño or leave in some seeds. To make a fruit salsa, fold in chopped peaches or nectarines. If your cherries are very ripe, there may be extra liquid—serve with a slotted spoon if you prefer a less juicy presentation.
Other Delicious Dips and Salsas
If you enjoy this summer cherry salsa, try other bright salsas and dips such as pineapple or mango salsa, black bean and corn salsa, sour cream and chive dip, or a spicy harissa hummus. These offer a range of textures and flavors for gatherings or weeknight meals.
Black Bean and Corn Salsa-
Sour Cream and Chive Dip
-
Spicy Harissa Hummus
-
Fresh Pineapple Mango Salsa
If you try this cherry salsa, please leave a rating and comment—feedback helps a lot.
📖 Recipe
Cherry Salsa
This fresh cherry salsa is colorful, fruity, and has a touch of heat from jalapeño.
Ingredients
- 1 pint fresh cherries (about 285 g)
- ½ green bell pepper
- ½ small red onion
- 2 garlic cloves
- 1 jalapeño pepper
- 1 lime (zest and juice)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons chopped fresh basil, plus extra to garnish
Instructions
- Rinse cherries and pat dry. Pit them with a cherry pitter or a knife.
- Cut each cherry in half, then slice several times in each direction to make small pieces.
- Chop the green bell pepper to match the cherry pieces.
- Finely chop the red onion (about ¼ cup).
- Peel and mince the garlic. Trim, seed, and finely chop the jalapeño.
- Toss all chopped ingredients in a large bowl.
- Zest the lime over the bowl, then add the lime juice.
- Gently stir in olive oil, salt, pepper, and chopped basil.
- Transfer to a serving bowl, garnish with basil, and, if possible, let sit an hour for flavors to meld before serving.
Notes
Make-ahead: Best the day it’s made; keep refrigerated in an airtight container up to 3 days. The lime will soften the fruit and vegetables over time.
Shortcut: Pulse ingredients in a food processor for a quicker version—texture will be finer and more uniform in color.
Nutrition (per serving)
Calories: 122 kcal • Carbs: 16 g • Protein: 1 g • Fat: 7 g • Fiber: 2 g • Sugar: 11 g • Sodium: 159 mg
Instagram Users: If you make this fresh cherry salsa, tag @vanillabeancuisine or use #vanillabeancuisine so we can see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef and with years as a personal chef, I share well-tested recipes that families will enjoy.
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