Wondering what I did with all of those cherries?
Of course I canned a batch in syrup! My very first. This treat can be pulled out for waffles, desserts, sauces and drinks. It wasn’t quite what I was aiming for, the syrup is a little thin, but my first attempt at preserved cherries was still a success! We have opened our second jar and most of it has gone to ice cream.
My cherry tree is still producing plenty of fruit. In fact, my garden is also starting to give me the full breadth of summer’s bounty. I have knee-high bunches of cilantro next to purple pepper plants (say that five times fast) just down from the row of red onions. What to do with it all? How about…
Sour Cherry Salsa with Wonton Chips
- 2 rounded cups of fresh sour cherries, pitted and cleaned
- 1 clove of garlic
- 1/2″ fresh ginger
- 2 red ‘spring’ onions with tops (These come from my garden. You can substitute 1-2Tb red onion or 2 green onions)
- 1 tsp fresh chili or to taste (I used 1tsp purple pepper and ½ tsp random very spicy chili).
- Cilantro to taste. We love cilantro, so I probably added almost a quarter cup fresh leaves.
- 2 tsp agave, honey or sugar. Add more to taste.
In a food processor, pulse garlic, ginger, onion into a mince. Next add the chili and whirl it once or twice before adding the cherries, cilantro and sweetener.
Pulse until slightly chunky or otherwise desired salsa texture and serve with Wonton Chips.
Grab a pack of handy wonton wrappers and slice in half. Fry wontons until golden and crispy. Sprinkle with Chinese five spice and salt while the chips are still hot.
I, of course, love the chip and dip version but consider using the salsa with meats or with feta cheese over fresh greens.