Ingredients Condiments Cherry Pico de Gallo Be the first to rate & review! Mexican pico de gallo is a fresh, uncooked salsa made primarily with tomatoes, onions, and chiles. In his version, Food & Wine's Justin Chapple mixes the standard tomatoes, white onion, and jalapeño with pitted and chopped sweet cherries, bringing a fresh hit of sweetness to the sauce. This is excellent served as a dip with tortilla chips, but it would also be delicious spooned over grilled steaks, pork, or chicken. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: Makes 2 1/2 cups Ingredients 3/4 pound sweet cherries, pitted and coarsely chopped 1 pint mixed cherry tomatoes, finely chopped 1/2 cup finely chopped white onion 1 jalapeño—stemmed, seeded and minced 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil Kosher salt Pepper 3/4 cup finely chopped cilantro Tortilla chips, for serving Directions In a medium bowl, mix the cherries with the tomatoes, onion, jalapeño, lime juice and olive oil. Season with salt and pepper. Stir in the cilantro and serve right away with tortilla chips. Rate it Print