About 4 miles south of our Chelan dwelling, sits Lone Pine, the coziest café/ fruit stand/ gift shop. From their farm, we get our raw honey, apples, cherries, asparagus, apricots, and blueberries when in season. And let me tell you.. They have some of the freshest handpicked PNW cherries from the heart of apple country. These juicy, plump summer beauties are ripe for the picking in a refreshing salsa. I love making my own salsa because there are no limits to what you can put in them. The jalapeño is a nice counter balance to the sweetness of the fruits. The cherry on top? Cherries aren’t just for eating either- you can show off your incredible tongue skills with them. While making this salsa, practice tying cherry stems in knots with only your tongue. You can thank me when your done signing autographs and getting phone numbers from hot members of the opposite sex who are insanely attracted to you…

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Cherry Mango Salsa

 These juicy, plump summer beauties are ripe for the picking in a refreshing salsa. There are no limits to what you can put in them. The jalapeño is a nice counter balance to the sweetness of the fruits.!

YIELD: about 4 cups  | PREP: 15 mins  | TOTAL: 15 mins

The Goods

• 3 cups fresh cherries, stemmd, pitted, & halved
• 1 large mango, peeled and cubed
• 1/4 cup red onion, chopped
• 2 Tbsp cilantro, chopped
• 2 Tbsp basil, chopped
• 1 garlic clove, minced
• 2 limes, juiced

DO THIS

Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips.