The beginning of summer in Northern California is marked by cherry season. We’re spoiled here with a flood of amazing cherries – in the markets and grocery stores, on the street corner (even in the city), and at produce stands. Eating them any other time of year or from anywhere else is always a disappointment; they’re expensive and flavorless.

I had been buying big bags of super ripe bing cherries from some of my favorite guys at the farmers market. At the same time, some tomatoes were coming into season. I had had all kinds of fruit salsas; mango, pineapple, peach. Why not cherry?

Salsa is super flexible- if you like lots of onion, add more. Spice? Leave the seeds in the pepper. You can also chop the veggies as large or small as you like. Sometimes I like it really chunky, other times I use the food processor and make it small. The only requirements I have are fresh tomatoes (during the winter I just buy pre-made salsa) and salt.

Cherry Salsa:

• 2 medium, ripe tomatoes, chopped (I take out seeds and pulp- I feel like it gets watery if I don’t)
• 3/4 c. chopped cherries (add more or less to your liking)
• 1/2 medium onion, chopped (I think you can use just about any onion you want. I tend to use white or red for salsa)
• 1 med. jalapeno seeded and chopped (or any pepper you want, with or without seeds- depends on your preference)
• A handful chopped cilantro (don’t skimp)
• Juice of 1/2 lime
• Salt

Mix everything in a bowl, let sit for a while for flavors to blend (or not if you can’t wait).