Sour Cherry and Nectarine Salsa

by Brennans Market Admin

Serving Size: Serves 6


1 quart (4 cups) fresh sour cherries, pitted and halved, with juice (or substitute 1 quart frozen pitted sour cherries, whole and unthawed)

2 Chin Drippin Nectarines, unpeeled, cut into 1/2 inch cubes

1/4 cup sugar

1/4 cup freshly squeezed limejuice

1/2 (about 1/2 cup) medium red onion, finely diced

2 fresh jalapeno peppers, seeded and minced

2 Tablespoons chopped fresh cilantro

1/2 teaspoon salt

Adapted From: Adapted from

Serve with grilled chicken, pork, or corn chips. You can also substitute Bing Cherries. Just reduce the sugar to 2 tablespoons

Combine all ingredients in a glass bowl and stir well.  Cover and let refrigerate for at least an hour to allow flavors to meld.  Keeps for several days refrigerated.