That was my attempt at a ridiculous click-bait title. Did it work? Should I start writing headlines for Upworthy? Ahem.
So, one of my co-workers decided that we should have a salsa day at work sometime in the summer when there was lots of fresh produce to choose from, and we should all make awesome salsa. Somehow, this morphed into a salsa-making contest, and while I am one of the most competitive people alive, I prefer my salsa-eating to be done in the warm glow of my love of salsa, and not to be all about winning. But then, having a competition is okay, because did I mention that I am one of the most competitive people alive?
More competitive than you, anyway.
See? I can’t stop myself.
Back on track. So, yesterday, I took stock of the produce in my fridge, and thought about what might make a good salsa and decided on the bag of cherries. I decided I would also need some other stuff, so I went to the grocery store yesterday afternoon (after going to Target with my mom to pick up a vacuum cleaner because have I ever mentioned that my life is basically a non-stop excitement-fest? IT IS) and bought a jalapeño and a yellow bell pepper and some shallots. Then I came home and commenced to salsa-making. And since I’ve been asked for a recipe, and I didn’t have a recipe because I like just making things up and recipes aren’t the boss of me, I’m going to attempt to write one. So, here goes:
1 pound of fresh cherries (Maybe, or maybe a half pound. Some amount of cherries, anyway, enough so that when you have them all chopped up you say “Yeah, that’s plenty.)
4 cloves garlic
1 medium yellow bell pepper
1 large jalapeño
8-10 fresh basil leaves
1 lemon, juiced
sea salt (to taste)
fresh black pepper (to taste)
cumin (to taste)
So, you start with your cherries:
I pitted them by slicing them in half, twisting them open, then removing the pits. I realize there are much easier ways of doing this.
Then chop the ever-loving hell out of the cherries:
Chop the shallots:
You could also use a sweet onion; I just thought that the flavor of the shallots would work well. And it did.
Mince some garlic:
You can use more garlic if you want. I’m not here to tell you how to live your life.
I didn’t take a photo of the yellow bell pepper, but dice that somewhere around now.
Finely dice a jalapeño. Seed it if you don’t want heat, but go seeds and all if you do. You are free to use more than one (if I were to make this again, I think I would):
Chiffonade your basil leaves:
To do this, put all your leaves in a stack, roll them like a cigarette, then slice. Use a very sharp knife. (Which I didn’t, and the leaves are bruised.) I recommend sharpening your knife several times during the slicing and dicing process. It makes life so much easier.
Roll a lemon on your cutting board or countertop, then slice in half. Squeeze the juice (over a colander to catch the seeds) into your salsa. You can also use a juicer if you want, but I like to make juice with my bare hands. Just because I don’t have a juicer.
Add salt, pepper, and cumin (with cumin, a little goes a long way). And you have salsa, baby.
Winning the salsa contest at work is the next step (optional).
One thought on “i made cherry salsa. you won’t believe what happened next!”
Is hat required during the salsa preparation ? I think that is key to good salsa.