Cherry Salsa

  Back in May, I posted a Grapefruit Salsa recipe with a promise for more, so here's the next one. I am primarily a minimalist with my recipes -- looking to get maximum flavor from a minimal amount of ingredients (and work!). This recipe follows that theory -- I don't want too many other items to mask the flavor of the cherries -- just complement them.
  This recipe makes a scant three cups. I did not intend it to be a "bucket 'o' salsa" to be put out with chips, but as a side with a good meal. We intend to serve it with cumin-rubbed, pan grilled duck breast and a nice Pinot Noir. Or, perhaps as a starter with some nice creamy cheeses and crackers. However, if you like it on its own, bump up the recipe, dig in, and enjoy!

• 1 cup pitted, diced fresh cherries
• 1 cup diced yellow bell pepper
• 3/4 cup diced sweet onion
• 1/2 jalapeno, finely chopped. Seeds and ribs to your heat preference.
• 1 scallion finely sliced. Both greens and whites.
• 2 tbs black cherry juice 
• 1/2 tsp salt
• 1/2 tsp black pepper

  Add all ingredients to a small bowl and gently mix to combine. Salsa can be used immediately, but it is better if let to sit for several hours or overnight.