Bright idea for cherries

Published 5:12 pm Tuesday, July 1, 2008

CHERRY RELISH

1 pound Bing cherries, stemmed and pitted

2 teaspoons minced red onion

2 teaspoons lemon juice

1 teaspoon balsamic vinegar

1/2 teaspoon minced tarragon

Salt

Freshly ground pepper

2 tablespoons chopped yellow bell pepper

Pulse the cherries in a food processor until coarsely chopped, then place the chopped cherries in a medium bowl. Stir in the onion, lemon juice, balsamic vinegar and tarragon. Season with a pinch each of salt and pepper, or to taste.

Gently fold in the yellow pepper. Cover and let stand 15 minutes for the flavors to meld.

You can serve this with grilled chicken, pork, sausages, lamb or beef.

This makes about 3 cups relish, 12 servings. Per serving: 23 calories; 0 protein; 6 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 10 milligrams sodium.

This recipe is from Los Angeles Times test kitchen director Donna Deane.

Los Angeles Times