Smoky Sour Cherry Tequila Salsa

Print Makes about 4 (490 mL) jars

The tart flavour of sour cherries in fantastic savoury condiments like this chipotle-and-tequila spiked salsa.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).

Level of Ease:

Easy

Preserving Method:

Waterbath Preserving

You Will Need:

500 g diced onion

125 g firmly packed brown sugar

60 mL fresh lime juice

1 garlic clove, minced

4 lb. fresh tart cherries, pitted and chopped (about 3.25 g)

125 g chopped fresh cilantro

2 canned chipotle peppers in adobo sauce, minced

1 small red serrano pepper, seeded and minced

60 mL tequila

1-1/2 tsp salt

1/2 tsp ground black pepper

Directions:

1. Combine first 4 ingredients in a large, stainless steel or enameled Dutch oven. Cook, stirring often, over medium heat 5 minutes. Add cherries and next 3 ingredients; cook 5 minutes, stirring often. Stir in tequila, salt, and pepper. Bring to a boil. Remove from heat.

2. Ladle hot salsa into a hot jar, leaving 1 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

3. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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