This is a great accompaniment for fish or poultry.


  • 2 tbsp Chef Laura’s Pickled Cherries
  • 2 tbsp finely chopped red onion
  • ½ jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first as some can be quite hot!)
  • 3 tbsp fresh cilantro leaves, chopped
  • 3 tbsp fresh orange juice
  • Garnish
    2 tbsp fresh mint


  1. Dice the pickled cherries, red onion, jalapeño and cilantro and place in a medium bowl.
  2. Toss with orange juice.
  3. Garnish with mint (optional)

Chef tip: if the salsa is too acidic, stir in some ripe diced avocado. Adding a chopped mango or papaya is another option that works well for a variety of fish dishes.