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