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Sauces and Condiments, Vegetarian

Cherry relish

Cherry relish
Robert Lachman / Los Angeles Times

In early May, Southern California shoppers stalk farmers market stalls, impatient -- some might say a little fruit-crazed -- for the season's first cherries By now, with California's cherry harvest reaching its end and reinforcements arriving from the orchards of ... Read more

Total time: 25 minutes | Serves 12
  • 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

Step 1Pulse 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.

Step 2Gently fold in the yellow pepper. Cover and let stand 15 minutes for the flavors to meld. This makes about 3 cups relish.

Note: From Donna Deane. You can serve this with grilled chicken, pork, sausages, lamb or beef.

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