Wednesday, August 17, 2016

Salsa Time... Cherry Salsa

Cherry Salsa
Found on instructables


3 lbs cherries 

1 bunch cilantro 

1 long hot pepper 

6 small sweet peppers 

1/2 cup water 

5 Tbsp sherry vinegar 

6 cloves garlic 

2 Tbsp chia seeds (for thickening and they are crazy-healthy, can substitute 1 Tbsp dissolved cornstarch or clear jel) 

Juice from 2 limes 

1/2 tsp salt 

1/4 tsp pepper

Prepare fresh salsa...

1. Pit and cut cherries

2. Juice limes

3. Mince garlic, peppers and cilantro

4. Mix ingredients in a bowl and add salt and pepper

If you are not planning to can the salsa, you're done! Otherwise, move to the next step.

Pour salsa into saucepan. Briefly cooking the salsa before canning (called hot-packing) will help retain color and flavor after canning. Bring mixture to a boil for 1 minute, then reduce to a simmer for 3 - 5 minutes. Fill canning jars...

5. After each is filled, slowly mix with a small utensil to remove air bubbles. In this case, a chopstick was used

6. Wipe sides and mouth with a paper towel to remove any salsa that could get between the lid and the jar

7. Place lid and tightly screw on top

8. Process in a boiling water bath for 15 minutes.

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