Posted on May 25, 2011 at 7:18 AM
Grilled Cherry-Pasilla Salsa
This is a recipe designed for true outdoor grillers. I figure if you’re going to be outside cooking up some sizzling sausages or lamb sliders, you might as well devise a succulent, sweet-tart accompaniment with those same smoky flavors.
(Makes about 2 cups)
1 cup ripe cherries, pitted
2 slices red onion, about 1/4 inch thick
Olive oil for brushing
1 tablespoon balsamic vinegar
1 pasilla chile
1 tablespoon lime juice
1/4-1/3 cup cilantro
Salt to taste
Toss the cherries in the balsamic vinegar and string on metal skewers. Brush the red onion slices with a little olive oil.
Preheat your outdoor grill. Place the cherry skewers, red onion slices and the whole pasilla on the grill. Cook the cherries and red onions about 2 minutes to a side and remove from the grill. Cook the pasilla until it is blackened on all sides and remove. Place the pasilla in a bowl covered with plastic wrap and allow to sweat for 10 minutes. Scrape off charred skin (you don’t have to get it all off!) and remove the stem and seeds. Coarsely chop the cherries, pasilla and red onion. Toss with the rest of the ingredients.
Recipe developed by Lynne Vea