This colorful, fresh cherry salsa is full of bright cherry flavor with a gentle kick from jalapeño. It’s great with tortilla chips, and also makes a lively topping for grilled fish, pork tenderloin, or roasted chicken.
When cherries are at their peak I reach for them constantly. They are wonderful in sweet preparations like a puff pastry cherry danish or a simple cherry compote, but they also shine in savory dishes. This easy cherry salsa is an excellent example: it balances sweet fruit with crunchy vegetables, fresh herbs, citrus, and a little heat. It comes together quickly and is a fresh, seasonal way to use a pint of ripe cherries.
Why Make This Cherry Salsa Recipe
- Cherries create an unexpected sweet-and-spicy salsa that’s vibrant and delicious.
- Versatile: serve as an appetizer with chips, or use as a bright topping for meats or fish.
- A perfect use for in-season cherries, especially when they’re sweet and juicy.
Ingredients
- Cherries: One pint of fresh cherries, ripe but firm. If using frozen cherries, thaw and pat very dry before using.
- Green bell pepper: Adds crunch and a mild savory note. A red bell pepper will make the salsa slightly sweeter.
- Red onion: Finely chopped; sweet onions or shallots are acceptable substitutes.
- Jalapeño pepper: Provides a mild heat. Use a serrano for more spice, or remove seeds for milder flavor.
- Lime: Zest and juice a fresh lime to brighten the salsa. Lemon can be used in a pinch.
- Basil: Fresh basil pairs beautifully with cherries. Mint, cilantro, or thyme are also good alternatives.
- Olive oil, salt, and pepper: To dress and season.
How to Make Cherry Salsa
- Rinse one pint of cherries and pat dry. Pit the cherries with a cherry pitter or a sharp knife.
- Cut each cherry in half. For a chunky salsa, slice each half several times one way and a couple times the other so you end up with roughly 6–9 small pieces per cherry.
- Chop ½ of a green bell pepper into small, even pieces.
- Finely chop ½ of a small red onion (about ¼ cup).
- Peel and mince 2 garlic cloves. Trim the jalapeño, split it, remove the seeds and membrane if you prefer less heat, and finely chop the pepper.
- Combine the chopped cherries, bell pepper, red onion, garlic, jalapeño, and about 1 ½ tablespoons chopped basil in a large bowl. Zest one lime over the bowl and then squeeze in the lime juice.
- Add 2 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir gently to combine, taking care not to mash the cherries.
- Transfer to a serving bowl and garnish with additional basil leaves. If possible, let the salsa sit for an hour to allow the flavors to meld.
Recipe FAQs for Easy Cherry Salsa
How long can I store cherry salsa?
Cherry salsa is best the day you make it, while the ingredients are crisp and colors are vibrant. Store leftovers in an airtight container in the refrigerator for up to 3 days. Over time the lime juice will soften the fruit and vegetables and the colors will blend more.
Can I freeze this salsa?
Freezing is not recommended. The texture of cherries and peppers will break down after freezing and thawing, so the salsa will be much softer.
How can I use this cherry salsa?
Serve with tortilla chips for an appetizer, or spoon it over grilled duck, pork, chicken, or fish. It also makes a fresh topping for tacos or crostini—try a smear of goat cheese or ricotta on toast and add a spoonful of salsa for a pretty, flavorful bite.
Cherry Salsa Expert Tips
If the chopping feels like too much work, pulse the ingredients gently in a food processor until finely chopped. The mixture will be more uniformly purple from the cherry juice, but it remains delicious. If you chop by hand, stir gently to keep the colors distinct and the fruit from becoming mushy.
For extra heat, add another jalapeño or leave some seeds in. To create a fruit-forward salsa, add chopped peaches or nectarines along with the cherries.
If your cherries are very ripe and release a lot of juice, spoon the salsa into a serving bowl with a slotted spoon so it’s not overly watery.
Other Delicious Dips and Salsas
If you enjoy this cherry salsa, try other bright salsas such as pineapple-mango salsa or a classic black bean and corn salsa. Experimenting with seasonal fruit and fresh herbs creates many variations that are great with chips or as accompaniments to grilled protein.
If you try this recipe, we’d love to hear about it. Leave a comment or note your adjustments so others can benefit from your experience.
📖 Recipe
Cherry Salsa
Chef Molly Pisula
A colorful, fresh cherry salsa with lime, basil, and a touch of jalapeño. Bright, seasonal, and easy to prepare.
Prep Time: 20 mins — Total Time: 20 mins
Servings: 5 — Calories: 122 kcal per serving
Ingredients
- 1 pint fresh cherries (about 285 g), pitted and chopped
- ½ green bell pepper, chopped
- ½ small red onion, finely chopped (about ¼ cup)
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped (or to taste)
- 1 lime, zested and juiced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons chopped fresh basil, plus extra to garnish
Instructions
- Rinse and pat the cherries dry, then pit them and cut into small pieces.
- Chop the bell pepper and red onion to match the size of the cherries.
- Mince the garlic and jalapeño (leave seeds for more heat).
- Combine cherries, pepper, onion, garlic, jalapeño, and basil in a large bowl.
- Zest the lime over the bowl and squeeze in the juice. Add olive oil, salt, and pepper.
- Gently toss to combine. Transfer to a serving bowl and garnish with basil. Let rest for up to an hour if time allows.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. The salsa is most vibrant on day one.
Make ahead: Chop ingredients in advance and combine just before serving for best texture.
Nutrition (per serving)
- Calories: 122 kcal
- Carbohydrates: 16 g
- Protein: 1 g
- Fat: 7 g
- Sodium: 159 mg
- Fiber: 2 g
- Sugar: 11 g
Instagram users: If you make this cherry salsa, tag your photos so friends can see your results and get inspired to try seasonal recipes.
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef and with years of experience as a personal chef, I develop well-tested recipes designed to be approachable for home cooks while delivering comforting, flavorful results your family will enjoy.