Preparation / Directions:
1. Combine the cherries, bell pepper, onion, garlic, jalapeno, vinegar, sugar, and lemon juice in a large saucepan. Simmer, partially uncovered, over medium heat, stirring occasionally, until the vegetables have softened, 10 minutes.
2. Uncover and cook for 5 minutes longer. Reduce the heat if the salsa boils.
3. Transfer the salsa to a bowl and let it cool to room temperature. Stir in the cilantro, if desired, and season with salt. If not serving immediately, refrigerate, covered, up to 24 hours.
Makes 2 cups.
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