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Cherry and Roasted Serrano Salsa
Prep Time
15 mins
Total Time
15 mins
Serrano salsa with a sweet side. Perfect for your next BBQ or Graduation Potluck.
Course: Dip/Snack
Cuisine: American
Servings: 12 people
Calories: 38 kcal
Author: Christine | Mid-Life Croissant
  • 1 medium-sized serrano pepper
  • 3 cups pitted cherries
  • 1 cup roughly chopped red onion
  • 1 cup packed cilantro leaves chopped
  • 1 Tablespoon lime juice
  1. Wearing latex gloves, remove stem from pepper, slice in half lengthwise and remove seeds.
  2. Roast on a baking sheet under the broiler, cut side down, for 10 to 15 minutes until it's got a good char on it.
  3. Let cool, chop roughly and add to bowl of food processor.
  4. Add all other ingredients to bowl of food processor and process until you reach desired consistency.
Recipe Notes

IMO, this recipe doesn't need salt but feel free to add if you find it bland.
Adjust heat to suit your palate.
If, like me, you have a small food processor you'll have to scrape down the sides to make sure all the ingredients get incorporated.