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Ingredients
1 small red spring onion bulb and greens
3 tablespoons lemon juice, or more to taste
1 ½ cups pitted cherries, or about 8 ounces
1 teaspoon finely chopped chives
1 tablespoon finely chopped parsley
1 small jalapeño, seeded and finely chopped
5 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Nutritional analysis per serving (4 to 8 servings)
7 grams carbs; 127 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 1 gram fiber; 145 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely dice spring onion bulb and greens. Place 3 tablespoons diced bulb and 1 tablespoon greens in a small bowl and pour lemon juice over them. Set aside for 10 minutes to macerate.
- Step 2
Halve the cherries and slice into slivers. Place cherries, herbs, jalapeño, olive oil and salt in a medium-size bowl and stir to combine.
- Step 3
Add onion and greens, taste and add more salt and lemon juice if needed.
- Step 4
Let the salsa sit for at least 5 minutes to meld flavors.
Salsa can be spooned over flaky fish, like halibut, or grilled pork or duck.
Private Notes
Comments
This is quite good, and the colors are beautiful. The cherries I used turned out to not be very sweet. I added a bit of sugar and it brought out their flavor, balancing the onions and jalapeño perfectly.
This would be better with shallot or red onion. Green onion will wilt and get mushy. This salsa can also be made using pomegranate and fuyu persimmons.
This is quite good, and the colors are beautiful. The cherries I used turned out to not be very sweet. I added a bit of sugar and it brought out their flavor, balancing the onions and jalapeño perfectly.