Cherry Salsa with Balsamic & Basil

Put vinegar in a small saucepan at medium heat. I added just enough that the vinegar covered the bottom of a 6-inch pan. Once it starts steaming and slightly simmering, add 1/2 of the chopped cherries and stir to coat. Turn down heat to low and cook until balsamic is reduced (probably not more than about 5 minutes, depending on how much balsamic is in the pan).

Add to a bowl with remaining chopped cherries and as much basil as is desired, and stir to combine.

If you want your salsa less soupy, drain some of the sauce. Add more basil for garnish if desired.