Russell's Restaurant and Loft's Cherry & Poblano Pepper Salsa

Ingredients

• 2 tbsp neutral oil
• 1 cup cipollini onions, diced
• 1 cup fresh, sweet cherries, pitted (Bing or Rainier)
• 1/2 cup yellow bell pepper, minced
• 1/2 cup poblano chiles, roasted seeded, and diced
• 2 tbsp honey
• 1 tbsp fresh flat-leaf parsley, chopped
• 2 tsp lemon juice, freshly squeezed, more if needed
• Russell's Original Spice Blend

Method

1. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and translucent, 3 to 5 minutes. Set aside to cool.
2. Put the cooled onions in a medium bowl and add the cherries, yellow bell pepper, roasted poblano, honey, parsley, and lemon juice with a good pinch of Russell's Original Spice Blend. Stir to evenly mix and set aside for 30 minutes to allow the flavors to meld. Taste the salsa again, adding more Russell's Original Spice Blend or lemon juice to taste.
3. Spoon over salmon or pork.

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