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Charred Cherry Salsa

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Charred Cherry Salsa

Charred Cherry Salsa
© Denzil Green

This unusual salsa, based on cherries, knocks it out of the park in the category of unexpected, amazing taste combo. Think of it as a sultry summer version of cranberry sauce.

Its taste has wonderful charred, smoky and fruity notes to it while still being tart and savoury. It is a great way to celebrate cherry season each year -- or enjoy it as a special treat when cherries are out of season where you live.

It makes a great side relish for meats such as pork or lamb, even chicken, or stronger-tasting fish such as mackerel, sardines, salmon, etc.

Number of servings: Makes 500 ml / 2 cups.

Estimated Prep Time: 30 minutes

Estimated Cooking Time: 10 minutes


1 tablespoon Cilantro (fresh, chopped)


Wash cherries, remove stems. Place on a grilling rack (ideally over sink) and spray lightly with cooking spray.

Put on grill over medium heat and cook until they start to char, turning occasionally -- about 10 minutes.

Let the cherries cool till they are comfortable to handle, then pit them. It's okay if they get torn up a fair bit during the pitting process -- you actually want this. Mix in all the other ingredients, and set aside to marinate for a few hours. Optional: a few drops of liquid smoke, probably no more than 1/8th teaspoon.

Best made a day ahead. Serve room temperature.

Recipe notes

3 cups fresh cherries, unpitted -- aim for 500 g / 1 pound of fresh unpitted cherries.

Not that extreme precision matters, but we used a red onion that was about 8 cm (3 inches) wide and weighed about 300 g / 10 oz.)

Use a good quality apple cider vinegar, such as Bragg.

If the people eating this are cilantro fans, you can double the quantity of cilantro.

Nutrition Notes

Makes 500 ml / 2 cups. There are 15 Weight Watchers PointsPlus® in total in the recipe. Suggested serving size is 4 tablespoons (125 ml / 1/4 cup) per person, which costs 2 points per. On the other hand, you may opt to treat it as free, as cherries and onion are on the free list, and there's so little oil in the recipe.

We used a salt substitute.

Weight Watchers® Info
Per 4 tablespoons (125 ml / 1/4 cup)
Could also be counted as free

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

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