Cherry Salsa

Rich, tart, and hot!

If you haven’t tried cherries and hot peppers, now’s the time. This simple cherry salsa recipe takes minutes to whip together, and the taste is phenomenal. The rich tartness from the cherries shifts into overdrive with the jalapeño heat. Add in a little fresh basil, and you have quite a refreshing mix. It’s perfect just with tortilla chips, or use this salsa with grilled chicken or pork to bring some pep to a meal.

If you’re lucky enough to have fresh Fresno peppers available near you, try one instead of the jalapeño. The sweeter Fresno taste works very well in the cherry salsa, and the heat profile is relatively close to jalapeño. Fresno peppers are just slightly hotter on average.

Looking for more homemade salsa recipes? Check out these from our spicy recipe index. Our cranberry jalapeño salsa is an excellent option for fall meals and holidays. Or try this one featuring chile de arbol. It’s a tomato-based salsa with both nutty and smoky undertones from the pepper. For something sweeter (and significantly hotter), take a look at this peach habanero salsa. It’s a bold heat (habaneros are at least 12 times hotter than a jalapeño), but if you can handle the spiciness it’s one delicious pairing.

Cherry salsa

Cherry Salsa

4.5 from 2 votes


  • 1 jalapeño pepper seeds removed and diced
  • 2 cups cherries pitted and chopped
  • 1 shallot diced
  • 1/2 cup basil leaves chopped
  • 1 tablespoon balsamic vinegar
  • Salt and pepper


  • Add all of the ingredients to a medium-sized bowl and stir to combine.
  • Refrigerate for at least an hour prior to serving for the best flavor.


Swap in a Fresno pepper for the jalapeño to add a slightly sweeter (and hotter) pepper experience.


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UPDATE NOTICE: This post was updated on July 20, 2020 to include new content. It was originally published on December 2, 2014.