Eric Gardner's Cherry Salsa


2 1/4 c cherries pitted
1 TB brown sugar
3 TB red onion, finely chopped
1 jalapeno pepper, finely chopped
2 TB lime juice
1/4 c cilantro, chopped
1/2 tsp salt
1 clove garlic, minced


Combine all ingredients and pulse in food processor until all solid ingredients are about the same size. Be sure to not over-process or salsa will become too watery.
Put salsa in a non-reactive, air-tight container and chill at least 3 hours.