Tuesday, August 16, 2016

Salsa Time... Cherry Chipotle Salsa

Cherry Chipotle Salsa
Found on roadfood
1-1/3 cup pitted tart cherries

1/4 cup chopped dried tart Cherries. (We used one cup of dried cherry flavored cranberries that we had in the house) 

1/4 cup chopped Red Onion. 

1 Tablespoon chopped canned or fresh Jalapenos. (We bought a small can of Chipotle Jalapenos..not knowing they would be in a smokie sauce...a good thing ) 

1 clove finely chopped Garlic 

1 Tablespoon chopped fresh Cilantro

1 teaspoon Cornstarch (optional, or use Clear Jel)

Save the juice that drains off the cherries as you pit them (or use bottled Cherry/Cranberry Juice drink- we did) Mix with the cornstarch until smooth. 

Put all ingredients in medium saucepan- mix well. Add cornstarch-juice mixture and stir into ingredients. Cook until mixture thickens, Let Cool and bottle for future use. This recipe makes one cup of finished product. That quantity wasn't going to work for us, so we tripled everything except the Cilantro. To match the sweetness of the Salsa we bought in Colorado we added three tablespoons of Honey to the cooking mixture. 

Fill jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.

1 comment:

  1. We make a similar sauce, and puree it for use as a BBQ, it's pretty amazing.


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