Cherry Salsa with Tequila and Cilantro
Author Erica
Yield 6 , 1/2 - pint jars
Ingredients
- 4 pounds dark, sweet cherries, stemmed, pitted and rough chopped
- 2 cups finely chopped red onion
- 1 garlic clove, peeled and minced
- 1 small, hot chili, such as habanero, seeded and minced
- 1/2 cup freshly squeezed lime juice
- 3 tablespoons brown sugar, or more to taste
- 1/2 cup chopped, lightly packed cilantro
- 1/4 cup tequila
- 1 1/2 teaspoon kosher salt, or more to taste
Instructions
- If this is your first time canning, familiarize yourself with the process by reading this.
- Prepare your jars, lids, canning kettle and tools for waterbath canning with 6, 1/2-pint jars.
- Combine chopped cherries, red onion, garlic, chili pepper, lime juice, tequila and 3 tablespoons brown sugar in a large, wide, non-reactive pan.
- Bring mixture to a boil over medium-high heat, adjust heat and simmer for about 10 minutes, stirring frequently, until mixture has thickened slightly and looks dark and glossy.
- Add cilantro, tequila and salt and continue to simmer for 5 minutes, stirring frequently, until salsa is hot throughout. Taste and add additional brown sugar, salt or lime juice if desired.
- Ladle hot salsa into hot jars, leaving a 1/2-inch headspace. Wipe jars, set lids as directed by manufacture, and transfer to a boiling waterbath canner.
- Process jars for 15 minutes, adjusting for altitude. Turn off heat under canner and allow jars to sit 5 minutes in the canner.
- Remove jars from canner to a draft-free location and allow to sit undisturbed for 24 hours to cool and set seals.
Notes
For a mild salsa, use a jalapeno or serrano chili. For a spicier salsa, use a habanero.
Recipe by Northwest Edible Life at https://nwedible.com/cherry-salsa-canning-recipe/