Cherry & Apricot Salsa
Orchard-fresh BC fruit in a sweet & savoury salsa, from Chef Nathan Hyam.
2 cups fresh cherries, pitted & cut in half
1 large apricot, unpeeled, pitted & cubed
2 tbsp liquid honey
2 tbsp lime juice
1 tbsp orange zest
2 tbsp finely diced red onions
1 jalapeno, seeded & minced
2 tbsp chopped cilantro
2 tbsp minced green onions
¼ tsp sea salt
What’s the best part of summer for a busy chef? Beyond a well-earned day-off in the sun, it’s playing with the broad palette of fresh flavours coming from land and sea.
Here chef Nathan Hyam reaches for orchard-fresh BC fruit for a sweet & savoury salsa you’ll find tops with everything from grilled salmon and chicken to cheese and crackers.
Combine all ingredients in a non-reactive bowl and mix gently. Cover and refrigerate one hour (minimum) or overnight.
It will keep a day or two in the fridge before the texture changes, though the flavour holds up.
Makes about 3 ½ cups.
