Grilled Cherry-Pasilla Salsa | PCC Natural Markets

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Grilled Cherry-Pasilla Salsa

Yield: about 2 cups

Your rating: None (1 vote)
Your rating: None (1 vote)

If you’re going to be outside cooking up some sizzling sausages, you should try this succulent, sweet-tart accompaniment with the same smoky flavors.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Toss cherries in balsamic vinegar and string on metal skewers. Brush red onion slices with a little olive oil.

Preheat an 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 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 onions. Toss with remaining ingredients.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired May 25, 2011.

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