Cherry Salsa - Art From My Table (2025)

My quick and Easy Cherry Salsa Recipe has only five ingredients, and you can put it on almost anything!

Another quick recipe which will accompany any weeknight meal or make a great afternoon snack! Cherry Salsa is a blend of amazing, sweet cherries, tangy lime, and kickin’ jalapeños!

Why you’ll love this recipe

• The Perfect Combination of Sweet, Tangy, and Spicy– This cherry salsa is a blast of flavor in every bite. Please the pallets of everyone in your family with a well-rounded recipe.
  
• It’s Oh-So Easy– Chop, mix, season, and voila! You have yourself a quick and effortless salsa that will leave your guests in awe.
  
• Not-Your-Typical Salsa– Bring this dish to your next party and blow your friends and family away with a non-traditional juicy salsa that satisfies the sweet tooth.

Let’s be honest. Who wouldn’t fall in love with this crowd-pleasing cherry salsa?

• Sweet Cherries– You have several options when shopping for your sweet cherries- bing cherries, Lapins cherries, Rainier cherries, or lambert cherries. Fresh from the market is my favorite!
  
• Jalapeños– Pick out the perfect jalapeño by looking for bright green color, firmness, and glossiness. Avoid any product with soft spots or discoloration.
  
• Red Onion– Because of the vibrant color and mild taste of red onions, they make for an excellent addition to any fresh salsa or raw salad.
  
• Cilantro Leaves– Adding some chopped cilantro to this sweet and spicy salsa brings a much-needed herby flavor while complementing the citrus of the lime juice.

• Lime Juice– Fresh is best! I always prefer freshly squeezed lime juice.
  

1. Pit and chop your cherries (see the Expert Tips section), and dice the jalapeno, onion, and cilantro.
   
2. Add the diced cherries and veggies to a mixing bowl.
   
3. Juice the lime (a citrus press works great!) and add it to the cherry mixture.
   
4. Mix it all together, add a little salt if desired. Transfer to a serving bowl and it’s ready immediately.

Expert Tips

• Make this recipe go even faster with a cherry pitter. I have had a few different kinds throughout the years, but I just recently purchased this cherry pitter from Amazon, and I’m loving it!
  
• A cherry pitter isn’t necessary, but helpful. If you don’t have one, use your knife to cut around the cherry, remove the pit with your fingers, and proceed to chop the cherries.
  
• Usually quartering the cherries is diced fine enough, but if they are really large, you can chop them smaller. Don’t over think it!
  
• A citrus press is a quick and easy way to juice the limes.
  
• Turn up the heat by keeping the ribs and seeds in the jalapeños.
  
• If you like a less chunky more juicy salsa, pop all the ingredients in a food processor and pulse until you have your desired consistency.
  

Can I use frozen cherries?

This recipe is best using fresh cherries. After fruit is frozen and thawed, it has a mushier and more watery texture, which will affect the consistency of the recipe.

Can the Jalapeños be removed entirely?

They can, however they do offer a bit of bite to this recipe. My best advice is to use half the amount or less than this recipe calls for if you’re unsure.