Tart Cherry Salsa Breakfast Tacos
Total Time: 10 minutes (with 2 hours of refrigeration)
Prep: 10 minutes
Cook: 10 minutes
Yield: 4 servings
- Tart Cherry Salsa
- 1 1/2 cup frozen Montmorency tart cherries, thawed
- 4 on-the-vine tomatoes, sliced
- 1/2 small yellow onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup cilantro, leaves pulled from stem
- 1/2 jalapeno, diced
- 1 clove garlic
- 1 small lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Breakfast Tacos
- 8 corn tortillas
- 6-8 eggs, scrambled
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup cilantro
Tart Cherry Salsa
Preheat broiler. Line a baking sheet with foil. Place tomato slices, onion and red bell pepper in a single layer on baking sheet. Broil until starting to get brown and charred, 5-7 minutes.
Remove from oven and add to a food processor (or blender) and blend until smooth. Add into the food processor the cilantro, jalapeno, garlic, lime juice, cumin, salt and pepper. Again, blend until smooth.
Slice most of the Montmorency tart cherries in half, leaving about a 1/4-cup of them whole. Scoop Montmorency tart cherries into a bowl.
Pour tomato salsa mixture into the same bowl. Stir everything together.
Cover and refrigerate for at least 2 hours (or overnight) to let the flavors blend together.
Serve warm or cold.
Scramble eggs. Serve warmed corn tortillas topped with scrambled eggs, Montmorency tart cherry salsa, sharp cheddar and cilantro.
Recipe courtesy of Kylie Held, Yeah…ImmaEatThat