Sour Cherry Relish Tangy Sour Cherry Relish with Onions, Balsamic & Warm Spices Ingredients: 2 cups pitted sour cherries (fresh or frozen) 1/2 small red onion, finely chopped 1/3 cup brown sugar 1/4 cup apple cider vinegar 1 tablespoon balsamic vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice Pinch of ground cloves Salt, to taste Optional: 1 teaspoon finely grated orange zest Directions: In a saucepan over medium heat, combine sour cherries, red onion, brown sugar, apple cider vinegar, and balsamic vinegar. Stir in cinnamon, allspice, cloves, and a pinch of salt. Bring mixture to a simmer and cook, stirring occasionally, for 15–20 minutes or until the liquid has reduced and thickened to a chutney-like consistency. If desired, stir in orange zest in the last 5 minutes for a citrusy finish. Let cool completely. Serve chilled or at room temperature with grilled meats, cheese platters, or holiday roasts. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 70 kcal | Servings: 8 servings (2 tablespoons each) #sourcherry #fruitrelish #homemaderelish #tangyandbold #summerpreserves #condimentrecipes #holidayflavors #cherryseason #savoryfruit #balsamiccherry #meatpairings #cheeseaccompaniments #fruitcondiment #easyrelish #preserveideas #rusticcooking #homemadeflavor #spicedrelish #sweetandsour #versatilecondiments This Sour Cherry Relish is the perfect balance of sweet, tart, and spice—amazing on grilled meats or cheese boards!

Best Red Chimichurri Sauce Smoky Red Chimichurri with Roasted Peppers and Herbs Ingredients: 1 roasted red bell pepper, peeled and seeded 1/2 cup fresh parsley, finely chopped 1/4 cup fresh oregano leaves (or 1 tbsp dried) 4 garlic cloves, minced 1 small shallot, chopped 1/2 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1/2 cup olive oil Salt and black pepper to taste Directions: Add roasted red pepper, parsley, oregano, garlic, shallot, red pepper flakes, paprika, vinegar, and lemon juice to a food processor or blender. Pulse until roughly blended but not completely pureed—aim for a chunky texture. With the motor running, slowly drizzle in olive oil until the sauce emulsifies and thickens slightly. Taste and season with salt and black pepper as needed. Let sit for 15–30 minutes to allow flavors to meld before serving. Store in an airtight container in the fridge for up to 5 days. Prep Time: 10 minutes | Cooking Time: 5 minutes (for roasting pepper) | Total Time: 15 minutes Kcal: 130 kcal per 2 tbsp | Servings: ~10 (2-tbsp servings) #chimichurrisauce #redchimichurri #argentinianflavors #saucerecipes #easycondiments #grillingsauce #freshherbs #garlicsauce #redpepperchimichurri #bbqsides #boldflavors #smokysauce #herbsandspice #saucylove #dippingsauce #chimichurriupgrade #homemadesauce #versatilecondiments #tangyandsavory #spicychimichurri Spice up your grill game with this Red Chimichurri Sauce! 🌶️🌿 Packed with herbs, roasted red pepper, and garlic—it’s bold, smoky, and oh-so-addictive!