Grilled Cherry-Pasilla Salsa
Yield: About 2 cups
This is a recipe designed for true outdoor grillers. I figure if you’re going to be outside cooking up some sizzling sausages or lamb sliders, you might as well devise a succulent, sweet-tart accompaniment with those same smoky flavors.
Toss the cherries in the balsamic vinegar and string on metal skewers. Brush the red onion slices with a little olive oil.
Preheat your outdoor grill. Place the cherry skewers, red onion slices and the whole pasilla on the grill. Cook the cherries and red onions about 2 minutes to a side and remove from the grill. Cook the pasilla until it is blackened on all sides and remove.
Place the pasilla in a bowl covered with plastic wrap and allow it to sweat for 10 minutes. Scrape off charred skin (you don’t have to get it all off!) and remove the stem and seeds.
Coarsely chop the cherries, pasilla and red onion. Toss with the rest of the ingredients.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired May 25, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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