Dried Cherry Salsa - as featured in the 2012 Fall newsletter

We held an open house for neighboring wineries over the summer and everyone raved about Jim May’s unique salsa. In his words, “This is a simple salsa or condiment to put together that can be served with corn chips or on pork tacos. It also makes a great appetizer when drained of liquid and put on top of goat cheese covered crostini or bruschetta. The dried cherry salsa can also be a delicious topping for chicken, duck or turkey. Think Thanksgiving, and of course, think Pinot!”


1 c. dried cherries, coarsely chopped (watching for pits)
1 c. fresh tomato, peeled, seeded and diced (or 1 8oz. can drained)
2 t. jalapeño chili, seeds and membrane removed, minced
1 T. fresh lime juice
3 T. fresh cilantro, coarse chopped
½ t. salt
Dash black pepper

Soak cherries 15-30 minutes with all remaining ingredients. Drain any excess juices without pressing them out. Pulse in food processor until coarsely pureed. Let sit for 30 minutes and serve or cover and refrigerate for 2-3 days.