Sour Cherry Salsa Recipes

SOUR CHERRY SALSA

Steps:

• If using fresh cherries, coarsely chop, then stir together with sugar in a small bowl until sugar is dissolved, about 5 minutes. If using frozen cherries, thaw in a small bowl, reserving any juices in bowl, then coarsely chop and stir together with sugar in same bowl. Stir in onion, jalapeño, lime juice, cilantro, and salt and let stand at room temperature 30 minutes for flavors to develop.

NORTHWEST CHERRY SALSA

Steps:

• Combine all ingredients; refrigerate at least 1 hour. Serve as a condiment with chicken, turkey or pork.

GROUND CHERRY SALSA

Steps:

• Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
• Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.

SOUR CHERRY SALSA

Steps:

• If using frozen, thaw and reserve juice for some other use.
• Mix cherries and sugar until dissolved.
• Stir in onion, jalapeno, lime, cilantro and salt.
• Let stand at room temp for 30 minutes to allow flavors to develop.

CHERRY SALSA

Steps:

• Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips.

SOUR CHERRY AND NECTARINE SALSA

Steps:

• Combine all ingredients in nonreactive bowl and stir well. Cover and refrigerate for at least an hour to allow flavors to meld. Serve with grilled chicken, pork, and other meats or with corn chips. Keeps for several days refrigerated.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

KOSHER FRESH CHERRY SALSA

Steps:

• Combine boiling water and red pepper flakes in a large bowl. Let stand until pepper flakes soften, about 5 minutes.
• Stir cherries, red bell pepper, red onion, lime juice, sugar, and salt into the bowl with red pepper flakes. Let stand until flavors combine, about 30 minutes. Stir in cilantro before serving.

SOUR CHERRY CHUTNEY

Steps:

• Prepare jars, lids and bands.
• In a large pot, combine cherries, onion, brown sugar, mustard, salt, pepper, cloves and vinegar. Bring to a boil over medium heat, stirring often.
• Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is slightly thickened.
• Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles. Adjust headspace if needed. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
• NOTE: If using frozen sweetened sour cherries, measure when frozen, let thaw and drain off half the juice. Reduce brown sugar by 2 tablespoons.

CHERRY TOMATO SALSA

Steps:

• Wash tomatoes and peppers before chopping. Peel onion and garlic.
• Chop cherry tomatoes (I usually cut them in half or in quarters, depending on size), peppers, onion, and garlic.
• Combine all ingredients in large saucepan or Dutch oven. Bring to a boil over medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into pint jars, leaving ½ inch headspace. Wipe jar rims with damp paper towel.
• Cover with two-piece lids. Process in water bath canner for15 minutes.
• Makes about 4 pints of salsa.