Cherry Salsa
This cherry salsa recipe is a delightful blend of sweet cherries, tangy lime, and a touch of heat from jalapeños. Perfect for pairing with chips, grilled meats, or as a unique topping for tacos, this salsa combines fresh, vibrant flavors that are both refreshing and bold. Quick and easy to make, it's an ideal addition to your summer menu!
Equipment
- 1 food processor or cutting board and knife.
- 1 large mixing bowl
- 1 cooking pot.
- 1 water bath canner
- canning supplies
- 6 pint jars
Ingredients
- 12 cups cherries, chopped.
- 3 medium jalapenos, chopped and deseeded.
- 1 ½ cups red onion, chopped.
- 4 tsp garlic, minced.
- 1 bunch cilantro, chopped.
- 2 tbsp canning salt.
- 2 ½ cups vinegar, 5%.
- ¼ cup lime juice.
Instructions
- Preparation: Wash and pit the cherries, then chop them finely. Dice the onions, peppers, and cilantro. You can use a food processor to chop your ingredients.
- Mixing Ingredients: Combine the cherries, onions, peppers, cilantro, lime juice, salt, and vinegar. Adjust the seasoning according to taste.
- Cooking: Simmer the mixture in a pan until the cherries soften slightly and the flavors meld together.
- Filling the Jars: Fill each canning jar and leave 1/4 inch headspace.
- Adding Lids: Wipe each jar rim clean and screw on the lids.
- Processing: Process in the water bath canner for 20 minutes.
- Cooling and Storage: Allow the salsa to cool on a towel-lined counter undisturbed for 12 hours. Store in the pantry for up to 1 year.