Cherry salsaPosted Jan 2nd 2006 2:15PM by Nick VagnoniFiled under: Recipes, Fruit, PorkI know, they're not local, they're not in season, but I picked up some cherries the other day. Most
likely, they were from Chile. The flavor wasn't spectacular, and since the texture was slightly firm, I think that my
best bet will be to make some cherry salsa. I've been doing this ever since I saw the recipe in a June 1994 issue of Gourmet. Their
suggestion to serve it with pork tenderloin is a great choice, but I've often just made the salsa. It works great on
grilled chicken or fish too. Perhaps the best use I've found is using it on a baguette with some of the cold leftover
roasted pork. I've heard all sorts of tips and tricks about pitting cherries, but really, just get a cherry/olive
pitter. You'll be much happier, and cleaner.[Photo Nick Vagnoni]
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