1 cup Champlain Orchards tart cherries, pitted and halved
1 cup cherry tomatoes, quartered
1 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 Serrano pepper, thinly sliced (remove seeds & membranes for less spicy version)
Juice of 1/2 lime
2 tablespoons chopped cilantro
1/2 teaspoon sea salt
Tortilla chips, for serving
In a large bowl, combine all of the ingredients.
Transfer half of the salsa to a food processor and pulse until very finely chopped.
Fold the finely chopped mixture into the salsa and refrigerate for at least 30 minutes.
Serve with tortilla chips or over grilled steak.
| Adapted from Food & Wine