Cherry Salsa Courtesy Of: National Cherry Foundation Cherry Salsa Makes about 1 cup 1-1/3 cups Frozen unsweetened tart cherries 1/4 cup Coarsely chopped dried tart cherries 1/4 cup Finely chopped red onion 1 tablespoon, or to taste Chopped fresh or canned jalapeno peppers 1 Garlic clove, finely chopped 1 tablespoon Chopped fresh cilantro 1 teaspoon Cornstarch Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.

Serve with tortilla chips and/or cooked chicken or pork.