Roasted Cherry Salsa
There’s something magical about cherry season. Those deep ruby jewels bring a natural sweetness that becomes even more incredible once roasted. This Bringing It Home version of Roasted Cherry Salsa leans into that beautiful balance of sweet, savory, smoky, and fresh — perfect for summer entertaining, grilled meats, crostini, or simply gathered around a bowl with tortilla chips and a chilled glass of rosé.
We love recipes like this because they celebrate what’s in season while feeling approachable, vibrant, and unexpected. The roasting intensifies the cherries and vegetables, creating layers of flavor that taste like summer in every bite.
Yield: About 4 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2½ cups fresh cherries, pitted
2 jalapeños, stems removed
2–4 ripe Roma tomatoes
1 small red onion, peeled and halved
½ white onion, peeled and halved
2 garlic cloves
2 tablespoons olive oil
2 limes, zested and juiced
½ bunch fresh cilantro, finely chopped
Sea salt and fresh cracked pepper, to taste
Optional BIH Additions:
• A drizzle of hot honey
• Fresh basil or mint
• Grilled corn kernels
• Crumbled cotija cheese for serving
Instructions:
Preheat your oven or grill to 450°F or broil. You want high heat so the fruit and vegetables char quickly without turning mushy. Line a sheet pan with parchment or foil for easy cleanup.
Toss the cherries and garlic with a little olive oil and spread onto the pan. Roast for about 3–5 minutes, just until the cherries soften and begin to split. You want them tender but still holding their shape. Remove and let cool.
Toss the tomatoes, onions, and jalapeños with olive oil and roast until blistered and lightly charred, about 10 minutes, turning halfway through.
Transfer to a bowl and loosely cover to steam slightly. Once cool enough to handle, remove any loose skins if desired.
Blend the Salsa - Add about two-thirds of the roasted cherries to a food processor along with the roasted vegetables, garlic, lime juice, and zest.
Pulse until you reach your favorite salsa consistency — rustic and chunky or smooth and spoonable.
Roughly chop the remaining cherries and fold them in for texture and beautiful bursts of sweetness. Stir in cilantro and season generously with salt and pepper.
BRINGING IT HOME TIPS
• Roasting cherries separately keeps them from overcooking.
• Removing jalapeño seeds creates a milder salsa.
• Chill the salsa for at least an hour before serving — the flavors deepen beautifully.
• This salsa is incredible spooned over grilled steak, pork tenderloin, cedar plank salmon, or even creamy burrata.
SERVE IT WITH
• Grilled sourdough crostini
• Tortilla chips
• Grilled chicken or pork chops
• Tacos or grain bowls
• Charcuterie boards
• Creamy ricotta toast