Smoky Sour Cherry Tequila Salsa
Yield: 4 x half-litre jars (US pint)
x half-litre jars (US pint)
(diced. 2 cups / 10 oz. Measured after prep)
(washed, peeled and minced)
(freshly-squeezed. 1/4 cup / 2 oz / 60 ml)
(aka cilantro. Chopped fresh. 1/2 cup / 2 oz)
(from an adobo sauce tin)
(small red. 10 g / .3 oz)
(fresh. 4 lb / 13 cups. Measured after prep)
(1/2 cup firmly packed / 4 oz) OR 1 teaspoon liquid stevia
(1/4 cup / 2 oz / 60 ml)
(OR non-clouding, non-bitter salt sub)
ground black pepper
Peel and dice the onion, set aside.
Peel and mince the garlic, add to the onion.
Squeeze the lime juice, set aside.
Wash and chop the coriander, set aside.
Mince the two chipotle peppers, set aside in a small dish.
Seed and mince the serrano pepper, add to the chipotle pepper.
Wash the cherries. Stem and pit them, placing them in acidulated water as you work to prevent browning.
In a large non-reactive pot (stainless or enamelled), put the onion, garlic, sugar OR liquid stevia and lime juice.
Turn the burner onto medium heat, and cook for 5 minutes, stirring often.
Add the drained cherries, the fresh coriander, and the two chopped up peppers.
Cook for another 5 minutes, stirring often.
Add the tequila, salt OR salt sub and pepper.
Bring back to a boil.
Remove from heat.
Pack hot into 1/4 litre (1/2 US pint) jars or 1/2 litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes. Increase time as needed for your altitude.
Best after at least a month of jar time.
Smoky Sour Cherry Tequila Salsa. www.healthycanning.com