Hot Cherry Salsa



1-1/2 cups pitted and coarsely chopped Bing cherries
1 tbsp chopped fresh basil
1 tbsp chopped fresh cilantro
1/2 cup diced green bell pepper
1 whole jalapeno pepper, finely chopped
1 tsp Hy-Vee lemon juice
2 tbsp Hy-Vee Grand Selections red wine vinegar
Hy-Vee tortilla chips


In a medium bowl, combine cherries, basil, cilantro, bell pepper, jalapeno, lemon juice and red wine vinegar.
Refrigerate, covered, 2 to 3 hours or overnight.
Serve with Hy-Vee tortilla chips.

Serves 18 (about 2 tbsp each).

Nutrition Facts: 5 calories, 0g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 0g protein.

Daily Values: 4% vitamin A, 15% vitamin C, 0% calcium, 0% iron.

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