Fresh Cherry Salsa
During the height of the “cherry season” ~ try this wonderful Cherry Salsa that’s tart, spicy with a hint of sweetness. Add to layers of tortilla chips and cheeses for the ultimate, updated NACHOS ~ YUM!
Ingredients
Instructions
Pit the cherries (by hand or with a cherry pitter), slice them in half.
In a small non-reactive pot add 1/2 pitted pitted cherries, balsamic vinegar, water and chipotle powder, bring to a simmer uncovered.
When comes to a simmer, cover and turn the heat to low – cook just 3 minutes to soften the cherries.
Cool slightly, purée in a small food processor until smooth.
Char the jalapeño:
Rub with a small amount of neutral oil and char in a skillet over high heat, turn with tongs for even blackening.
Cool slightly, cut off the top and stem, seed with a small pairing knife.
Cut into thin rings. Mince half, save the other half for garnish. (See photo in BLOG.)
Finish the Salsa:
Add the cherry purée to a medium sized bowl. Add the minced jalapeño, onion, tomatoes, pepper, basil and sea salt. Add the remaining 1 cup of pitted cherries – you can cut them in smaller pieces if desired. Fold in and chill.
Taste for seasonings.
Optional: Stir in a few halved, pitter Rainier Cherries (a cross between the ‘Bing’ and ‘Van’ cherry) into the salsa for a nice color contrast.
Use immediately, or store in an airtight glass container in the refrigerator for up to 5 days.
Serve with chips, over grilled chicken or shrimp kebobs – or with my awesome Layered Cheese Nachos with Fresh Cherry Salsa! (see recipe.)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!
Yes, this Cherry BBQ Sauce can be frozen.
I would put in one cup airtight containers in the freezer.
I mentioned in the recipe – for longer storage puree the BBQ sauce as larger pieces of cherries in the sauce will not stay as fresh.
For freezing – the chunky version will do just fine! I’m thinking up to 6 months in the freezer for best results.
If you would like to try – canning is really fun and simple once you get the hang of it.
Just choose a large pot and bring boiled water over the jars by 2”. You can use tongs to grab the jars.
Here’s a good source: http://pickyourown.org/water_bath_canning_directions.php
Regards,
Karen
https://azestforlife.com
https://azestforlife.com/recipe/fresh-cherry-salsa/