Dark Cherry Hazelnut Salsa

Food Network Canada
Prep Time
10 min
2 servings

I serve this salsa with blue corn chips, toss it in a quesadilla with soft goat cheese, or warm it briefly and put it on grilled fish or chicken for a stunning topping. Cherries have a short season,  but if you grab them while they’re  good, this is a great way to highlight their tart sweetness. I will do everything in a food processor for a finer salsa, but you could chop by hand if you like a more coarse texture. The amount of heat here depends largely on how many seeds you leave in the serrano—remove them all for an extra-mild salsa.



Tbsp minced shallot or red onion
small serrano chile, stemmed and seeded to taste
zest and juice of 1 lime
cup toasted, chopped hazelnuts
cup chopped cilantro
cups (about ¾ lb) cherries, pitted and halved
sea salt and freshly ground pepper


Step 1

In a food processor, add the shallot, chile, lime zest and juice, hazelnuts, and cilantro and pulse a few times until well chopped. Add the cherries, a couple pinches of salt and pepper and pulse a few more times just to chop and combine.

Step 2

Taste for salt and pepper and keep covered in the fridge until ready to use.

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