2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
¼ cup basil leaves, chopped
2 teaspoons balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Toss all ingredients together in a large bowl. Cover and chill for at least 1 hour before serving.
For a milder salsa, remove all of the ribs and seeds from the jalapeño.