Olivia Lopez’s Salsa de Cerezas (Tart Cherry-Chive Salsa)

This salsa, with a chimichurri-like vibe thanks to lots of chopped herbs, stars dried tart cherries. Olivia Lopez, chef and co-owner of Molino Olōyō in Dallas, created it to accompany tamales filled with duck in dark mole — and indeed it’s fabulous with them, beautifully balancing the mole’s rich earthiness. But it’s also excellent with all kinds of poultry dishes.

Dried Pitted Tart Montmorency Cherries are sold at Trader Joe’s; they work perfectly for this. Or you can sub dried cranberries. If you don’t find chives, scallion greens work well in their place.

Makes about 3/4 cup salsa.

Ingredients

1/3 bunch Italian parsley, finely chopped (about 1.25 ounces / 35 g / ½ cup)

Grated zest of one lime, plus the juice of half the lime

½ bunch chives, sliced in tiny circles (about 1/3 ounce / 10 g) (may substitute scallion greens)

¼ teaspoon chile flakes

1 garlic clove, finely chopped

¼ teaspoon rice vinegar

½ teaspoon salt

3 tablespoons chopped dried tart cherries

½ cup to 2/3 cup extra-virgin olive oil

Instructions

In a medium bowl place the parsley, lime zest and juice, chives, chile flakes, chopped garlic, rice vinegar, salt and chopped tart cherries. Stir well to combine. Pour enough olive oil on top of the mixture to cover well. Taste and adjust seasoning.