Fresh Cherry Salsa

2 cups, stemmed, pitted, fresh sweet cherries
1/3 cup fresh, chopped basil
1/3 cup chopped green pepper
2 tsps fresh lemon juice
1/2 tsp grated lemon peel
1/4 tsp salt
dash bottled hot pepper sauce [or sprinkle of dried hot pepper flakes]

Chop cherries manually or in food processor. Combine all ingredients. Mix well. Refrigerate at least one hour before serving over grilled fish or chicken.

By Rikva Tal, from the Cooks and Cuisine column in the Jewish Exponent. [archive.org]