- 1 cup ripe cherries, pitted
- 1 tablespoon balsamic vinegar
- 2 slices red onion, about 1/4-inch thick
- Olive oil, for brushing
- 1 pasilla chile
- 1 tablespoon lime juice
- 1/4 to 1/3 cup cilantro
- Salt, to taste
Toss cherries in balsamic vinegar and string on metal skewers. Brush red onion slices with a little olive oil.
Preheat an outdoor grill. Place cherry skewers, red onion slices and pasilla on the grill. Cook cherries and red onions about 2 minutes to a side and remove from the grill. Cook pasilla until it is blackened on all sides and remove.
Place pasilla in a bowl covered with plastic wrap and allow to sweat for 10 minutes. Scrape off charred skin (you don’t have to get it all off!) and remove stem and seeds.
Coarsely chop cherries, pasilla and red onions. Toss with remaining ingredients.