Grilled Cherry-Pasilla Salsa
Yield: About 2 cups
If you’re going to be outside cooking up some sizzling sausages or lamb sliders, you might as well grill up a succulent, sweet-tart accompaniment with those same smoky flavors.
Toss cherries in balsamic vinegar and string on metal skewers. Brush red onion slices with a little olive oil.
Preheat your outdoor grill. Place cherry skewers, red onion slices and pasilla on the grill. Cook cherries and red onions about 2 minutes to a side and remove from the grill. Cook pasilla until it is blackened on all sides and remove.
Place 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 stem and seeds.
Coarsely chop cherries, pasilla and red onion. Toss with remaining 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.
Find more recipes from Lynne.
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