Servings: 4 pints
Ingredients
- 4 lbs Northwest Cherries, pitted and chopped
- 1 1/2 cups red onion (chopped)
- 1 1/2 cups white vinegar
- 1 cup bell pepper
- 3/4 cup sugar
- 3 jalapeno peppers (minced)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
Instructions
- 1. Combine all ingredients in a large sized, non-ionized pot. Bring to just a boil, then reduce heatand simmer for 10 minutes or until salsa no longer looks watery.2. Ladle salsa into hot prepared pint jars. Wipe rims, apply lids and rings (finger tight) and processin a hot water bath for 15 minutes.3. Remove canning pot from heat, remove lid, and let jars rest in the cananing pot for an additional5 minutes. Remove jars, let sit on counter for at least 12hrs.
Tried this recipe?Let us know how it was!