Cherry, Avocado, Lemon Basil, Jalapeno, Corn Salsa

I spent the day in beautiful Greenport on the North Fork of L.I. this weekend.  One of the highlights was a salsa I made for a grilled swordfish dish. 

We went to Sang Lee farms, where we picked up a beautiful bunch of delicate, baby lemon basil.   For reasons unknown, I immediately wanted to use it in a salsa with cherries.   Cherries were on my mind due to my recent cherry vinegar experiment, but also because of the cherry picking that was happening at farms all around us.

To counter the sweetness of the cherries, I picked up a jalapeno for a spicy counterpoint.  Avocado would be a creamy textural note, and then felt the need to add a charred flavor from the grill.   I know corn is not at its peak right now, but I figured the starchiness and the charred flavors would add another complex element to the salsa. Charred corn it was.  The lemon basil was a fresh, herbal note that made the salsa pop with flavor.  A bit of lemon juice and a touch of salt and pepper tied the salsa together.

The uses for this cherry salsa are unlimited.    I went with a meaty piece of fresh grilled swordfish, simply seasoned with olive oil and salt, then a squeeze of lemon juice after grilling.   From swordfish to chips, this cherry salsa is going to be on my menu for the rest of the summer.  Now, if I only brought a big pot of that baby lemon basil back to the city with me.....

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