sour cherry pitted, fresh or frozen ( I use frozen ), cut in to quarters
small shallots, minced
caperberry , minced ( if using capers 2 tbs is needed )
extra virgin olive oil
celery harts chopped
freshly ground black pepper
In This Recipe
In a small bowl, mix the cumin powder, paprika, garlic powder, lime juice, lime zest, cayenne pepper (if using), pepper, and salt.
Defrost and cut frog legs in half, marinate them and leave them in the fridge for 2-3 hours.
Heat a grill.
Grill the frog legs over medium heat. Cook on one side, 2 to 3 minutes. Turn and continue to grill until the meat is just cooked through 2 to 3 minutes. Transfer to a serving platter, cover and let rest for 5 minutes. Serve with the salsa alongside the legs
Sour cherry salsa
In a small bowl, combine the sour cherry, shallots, caperberry, maple syrup, olive oil, and pepper.