June 10, 2015
Vibrant summer salsa with sweet-roasted maraschinos is delicious with your favorite tortilla chips. Makes a great sidekick to grilled chicken or fish as well.
1 cup Mango, peeled and diced
1/2 cup Maraschino Cherries, chopped
1/4 cup Green Pepper, chopped
2 tablespoons Green Anaheim Chili, diced
2 tablespoons Shallots, minced
1 tablespoon Lime, peeled and chopped
1 tablespoon Mint, chopped
1/2 teaspoon Salt
1/2 teaspoon Lime Peel, grated
Preheat oven to 450°F. Line baking pan with parchment paper.
Toss cherries with oil and ¼ teaspoon salt. Transfer to prepared pan in an even layer. Roast for 15-20 minutes or until they begin to darken/char. Allow to cool completely.
Roughly chop the cooled cherries and transfer to a medium mixing bowl. Toss with all remaining ingredients, including ½ teaspoon salt.
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