Nectarine and Cherry Salsa
This is especially appreciated in the summer.
1 quart (4 cups) fresh sour cherries, pitted and halved, with juice (or substitute 1 quart frozen pitted sour cherries, whole and unthawed)
2 nectarines, unpeeled, cut into 1/2-inch cubes
1/4 cup sugar
1/4 cup freshly squeezed lime juice
1 small red onion, minced (about 1/2 cup)
2 fresh jalapeño peppers, seeded and minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1. Combine all ingredients in glass bowl and stir well.
2. Cover and refrigerate for at least an hour to allow flavors to meld.
3. Serve with grilled chicken, pork, and other meats or with corn chips.
4. Keeps for several days refrigerated.
Yield: 9 cups.
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