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Cherry Salsa

Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers. 1-1/3 c pitted unsweetened tart cherries (frozen work just as well) 1/4 c coarsely chopped dried tart cherries 1/4 c finely chopped red onion 1 T chopped jalapeno peppers 1 clove garlic, finely chopped 1 T chopped fresh cilantro 1 t cornstarch Steps: Coarsely chop tart cherries. Let cherries drain, reserving 1 T cherry juice. Combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.
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