Roasted Cherry and Red Pepper Salsa

One Year: Berry Goat Cheese Shortcake Ice Cream Sandwiches
Two Years: Shallot Marinade with Chili and Turmeric
Three Years: Peach Strawberry Lassi
Four Years: Raspberry Cream Cheese Breakfast Buns

Roasted Cherry and Red Pepper Salsa
Makes about 1 1/2 cups

1 tbsp extra virgin olive oil
1/2 cup pitted dark, sweet cherries, halved
1 red bell pepper, deseeded and thinly sliced
1/4 tsp red pepper flakes
sea salt and freshly ground black pepper, to taste
1/4 cup red onion, diced
2 large, red tomatoes, deseeded and diced
2 scallions, light green parts only, thinly sliced
1/4 cup lime juice
1 tbsp granulated sugar

Preheat oven to 350 degrees. Drizzle olive oil over cherries and bell pepper. Sprinkle with red pepper flakes, sea salt, and freshly ground black pepper, tossing to combine. Roast for about 10 minutes, redistributing halfway through, until the cherries and peppers are softened, but with bite. Let cool completely before proceeding with the rest of the salsa. Once cool: in a large bowl combine cherries, bell pepper, and juices with red onion and tomatoes. Stir in scallions, lime juice, and sugar. Season to taste with salt. Keep refrigerated in an airtight container for up to four days.