We’re Adrian and Jeremy, The Food Gays, two Vancouver men who love food and love to talk about it! Join us here every Thursday as we bring you our candid take on food in the city – from the latest new eatery, to what we’re cooking on a budget.
We think Vancouver is one of the best places for food. You can discover somewhere new each night of the week (if you’ve got the dough for it), or you could stay in and make an inspired dish of your own with your loved ones. Either way, food brings us together and is something our city is really quite good at doing.
We’re by no means culinary queens, which is what we think separates us from the pack. If a recipe sucks, we’ll say so. And if it was our fault it sucked … we’re sure you’ll let us know. Food should be fun, and that’s something we’re all about. Our hope is that you’ll have a laugh with us, and maybe even learn a thing or two while you’re here.
Sour n’ Spicy Cherry Summer Salsa
While we may not be having much of a summer here in Vancouver, there’s still an amazing selection of fresh fruit available right now and we thought highlighting some of it in our first column with a recipe for Sour n’ Spicy Cherry Summer Salsa (photo right) was a perfect fit.
We spotted a variation of this recipe a little while back on Epicurious and we have been eager to try it out – but decided to hold off until we could score some nice enough cherries. Lucky for us, that finally happened this week.
We changed up the original a bit, by omitting the cilantro (Adrian can’t stand it), subbing lime for lemon juice, as well as adding some fresh herbs from our garden. It tasted a bit one dimensional with just the cherries, so we added fresh cherry tomatoes, yellow bell pepper, and some garlic for a kick. We used two chili peppers, and it was already approaching five-alarm status, so you’ll definitely want to go easy on the chili as you usually need less than you think. Besides its a heck of a lot easier to add heat than to try to take it away!
The flavor of this salsa was totally surprising. The tart, sweet and spicy combination was bright and refreshing, and it had a great texture. The most annoying part about the prep was pitting the cherries, which was a bit tedious.
We paired it with some simple oven baked chips, by slicing up some packaged tortillas in wedges, lightly brushing with olive oil, salt and pepper, and baking in the oven until golden brown. The final result would make for the perfect canapé at your next dinner party, brunch or even on the patio with a cool beverage.
Here’s what you’ll need:
- Cherries, 3 cups pitted and sliced in small pieces
- Cherry Tomatoes, 1 cup, sliced
- Yellow Bell Pepper, half, diced
- Red Onion, diced
- Garlic, 1 clove, finely diced
- Fresh Basil, 4-6 leaves, chopped
- Chives, small bunch, chopped
- Parsley, small bunch, chopped
- Red Chili Pepper, optional and to taste
- Lemon, half, squeezed
- Salt & Pepper, to taste
- Sugar, 1 tbsp
Add all your ingredients into a large bowl, and let chill in your fridge for at least 30 minutes to allow flavors to combine. It tastes best same-day, but will likely last two or three days in a sealed plastic container.
The Food Gays are two Vancouver men who love food.