This is a perfect way to enjoy fresh sweet cherries (or tart, if you can find them) as a summer snack with tortilla chips. Basil adds a hint of anise to the relish. But feel free to create your own recipe, using mint, cilantro, scallions, hot sauce or whatever mild or hot peppers you have on hand. Lime juice may be used in place of lemon. The salsa keeps well in the refrigerator.
1 1/2 cups stemmed, pitted and chopped cherries (may use sweet or tart)
1/3 cup chopped onion (may use white, yellow or red)
Zest of one small lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely minced jalapeno pepper, seeds and stem removed (may use other chiles of choice, such as Serrano or Thai)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2-3 tablespoons chopped sweet basil (may use Thai basil)
Place the cherries, onion, lemon zest and juice, jalapeno, Worcestershire sauce and salt in a small bowl and mix well. Taste and adjust seasonings. (If using tart cherries, you may want to add a bit of sugar; start with 1 teaspoon, then more as needed.) Cover and chill for at least one hour before serving. Just before serving, stir in chopped basil. Makes: Almost 2 cups.
Per 1-tablespoon serving: 5 calories (percent of calories from fat, 4), trace protein, 1 g carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 36 mg sodium.