Brickstone Cherry Salsa

To accompany grilled pork tenderloins
1 jar of Brickstone Cherries in Calvados
½ tsp cumin seeds
1 tbsp vegetable oil
1 cup chopped red onion
2 chopped cloves garlic
1 Asian pear, diced
Juice of 1 lime
Chopped jalapeno to taste
Salt to taste

1.Dry roast cumin seeds until they start popping, then grind fine
2.In same pan, heat oil at medium heat, add onion, then garlic, and sauté until lightly golden. Let cool
3.Mix all ingredients and allow flavors to blend for at least an hour, or up to 24 hours before enjoying