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Firecracker Salsa

1/2 cup dried tart cherries
1/2 cup cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 cup chopped yellow bell pepper
1/4 cup chopped jalapeno peppers (approximately 2 medium)
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice

1. Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes.
2. Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice. Refrigerate, covered, 3 to 4 hours or overnight. Serve with grilled swordfish or tuna. It's also excellent as a topping for hamburgers.

Makes about 1 1/2 cups; enough for 6 to 8 servings with a main course.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.