Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.

• 1-1/3 cups frozen unsweetened tart cherries
• 1/4 cup coarsely chopped dried tart cherries
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
• 1 clove garlic, finely chopped
• 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
• 1 teaspoon cornstarch

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.

Serve with tortilla chips and/or cooked chicken or pork.

Makes about 1 cup.