Cherry Salsa
Cherry Salsa- Putting Up with ErinCherry Salsa- Putting Up with Erin

There’s no hiding how much I like spicy, salty, saucy things. When it comes to everyday hot sauce, I’m a 80% Sriracha kinda girl; 20% chunky fresh salsa kinda girl. A lot of people are tempted by sweet treats. My absolute biggest weakness is chips and salsa. They’ve ruined many a diet and stained many a white shirts… Alas, the first step is admitting my salsa addiction, right? Finishing up the last of my bounty from the Northwest Cherry Growers, I pulled out my good ol’ handy copy of Marisa McClellan’s Food In Jars for a little bit of inspiration. Not needing any more jams, jellies, or pickled cherries, I thumbed my way to the salsa and relish section. !!Bam!! peach salsa. Knowing I couldn’t hold out for my shipment of peaches later this summer, I decided to modify the recipe and substitute in 4 pounds of fresh cherries.

The result? A mildly tart and sweet cherry salsa, and a creative way to use up the rest of my stone fruit. I swore the beau off of buying any MORE jars of classic tomato salsa until we go through these 4 pints, which in reality will be next week… I’d be shocked if I actually get much of my share of salsa as it appears that afternoon chips and salsa has become quite the norm around here. I’m going to try dousing some of my grilled chicken nachos with a jar of this ASAP! For those of you that don’t own a copy of Food in Jars (gasp!), I have summarized up the recipe modification below. Salud!

Cherry Salsa- Putting Up with Erin Cherry Salsa- Putting Up with Erin

Cherry Salsa

Yield: 4-5 pints


  • 4lbs 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


  1. Combine all ingredients in a large sized, non-ionized pot. Bring to just a boil, then reduce heat and 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 process in 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 additional 5 minutes. Remove jars, let sit on counter for at least 12hrs.


Recipe modified from Food In Jars.

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