Name: Sour Cherry and Nectarine Salsa
Yield: Makes 9 cups
Ingredients: 1 quart (4 cups) fresh sour cherries, pitted and halved, with juice (or substitute 1 quart frozen pitted sour cherries, whole and unthawed); 2 nectarines, unpeeled, cut into 1/2-inch cubes; 1/4 cup sugar; 1/4 cup freshly squeezed lime juice; 1/2 medium red onion, finely diced (about 1/2 cup); 2 fresh jalapeño peppers, seeded and minced; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon salt

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan.

To read more about Rashid and the northwestern Michigan cherry harvest, click here.

"This is a fresh, colorful salsa that I make at home — a nice alternative to cooked versions like the cherry-peach that we sell at American Spoon Foods," says Rashid. "Feel free to substitute sweet cherries such as Bings — you'll just need to reduce the sugar to 2 tablespoons."

Recipe notes

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