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Big Black Dog: Cherry Whiz Salsa!

September 13, 2009

Cherry Whiz Salsa!


Several years ago a friend mentioned they would like to make a Cherry Peach Salsa from American Spoon that they had purchased. I asked them to send me a jar and I'd see what I could do. I love nothing better then trying to copy excellent recipes.

I waited to try my hand at experimenting with the recipe until the Michigan Peaches were in season because in my opinion there is no better peach then the peaches grown in Michigan! Well after a few tries and adding a little of this and little more of that, I think I nailed it if not made it better!

It's now three years later I am still making my Cherry Whiz Salsa and it's one of our favorites! Now I am not much for hot, spicy food but the Cherry Whiz Salsa has such a nice blend of sweet and spicy that I can't seem to get enough of it. And in the winter when we have two foot of snow on the ground, it tastes especially good.

The Michigan peaches were late this year so I was unable to find fresh cherries and had to use fresh frozen. If I had known frozen cherries would have given me such a beautiful rosey color I would have used them in the first place.

Would you look at that gorgeous color!


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Cherry Whiz Salsa
Recipe developed in the kitchen of Big-Black-Dog


6 c chopped peaches (about 5 pounds)
1 large fresh tomato (I used a German Pink Heirloom Tomato)
2 c chopped sweet black cherries
1 1/2 c chopped red onions
3 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 c finely chopped cilantro
1/2 c white vinegar
2 TBL liquid honey
3 cloves garlic, finely chopped

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.

2. Blanch peaches, cool in cold water, peel, pit and chop to about 1/2" pieces to measure 6 cups.

3. Blanch tomato and cool with cold water, peel, remove seeds and cut into chunks.

4. In a large stainless or enamel cooking pot, combine peaches, cherries, tomato, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey and garlic.

5. Bring to a boil, and cook for about 10 minutes, stirring frequently.


6. Adjust seasonings to taste.

7. Add some cayenne pepper if you desire a spicier taste.

8. Ladle salsa into hot jars to within 1/4 inch of top for head space.

9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.

10. Re-adjust the head space to 1/4 inch.

11. Wipe jar rim to remove any stickiness.

12. Center lid on top of jar; apply screw band just until finger tight.

13. Place jars in a hot bath in a canner and process for 10 minutes. Make sure that the jars are completely submerged in water with at least 1" of water above the jar tops.

14. Remove jars and place on a towel.

15. Jars are sealed when the lids pop and are curved down, (concave).

16. Label jars and store in a cool, dark place.



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Click!, a photography event, is always hosted by Bee and Jai of Jugalbandi but this month Jugalbandi is also hosting Monthly Mingle. Meeta of What's for Lunch, Honey, is the originator of Monthly Mingle, a themed event for food bloggers.


Monthly Mingle




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15 Comments:

Blogger Carol said...

That looks wonderful. No time this year but already on my list for next year! Love the picture!

Carol

September 13, 2009 at 7:00 AM  
Blogger The Little Teochew said...

Gorgeous colour, for sure! Beautiful! Kudos to you.

September 13, 2009 at 8:34 AM  
Blogger marty (A Stroll Thru Life) said...

We love salsa of any kind and this sounds soooooo good. I will definitely have to try it. Thanks so much for sharing. Also, I hope you will stop by and enter my 100th post giveaway. Hugs, Marty

September 13, 2009 at 9:36 AM  
Blogger Amy said...

I am not sure about the peaches in the salsa, but I'm assuming it's to cut the spiciness of the other ingredients?? Hmmm, might have to try this...have a Mexican friend who I'd like to impress...hehehe..

September 13, 2009 at 1:36 PM  
Blogger Denise said...

Ooh, that sounds really, really good! I love salsa!

XXDenise

September 13, 2009 at 1:50 PM  
Blogger Kate said...

We are always trying different types of salsa. This sounds delicious and looks wonderful! I will have to try it. Thank you for sharing.

September 13, 2009 at 3:10 PM  
Blogger My Carolina Kitchen said...

Gorgeous salsa. It looks so pretty in the jars - as if they are smiling at you.
Sam

September 14, 2009 at 6:06 AM  
Blogger Brian, the old man said...

I'm a salsa lover. I like to put it on all kinds of things because it's a healthier alternative to many condiments. Thanks for the recipe.

September 14, 2009 at 1:06 PM  
Anonymous The Purple Foodie said...

pearches and cherries with tomatoes? This is a first for me.. I made a peach, cherry and vanilla jam a while ago. I'm so curious to try what you've whizzed up here Michelle.

September 14, 2009 at 2:25 PM  
Blogger Its So Very Cheri said...

Ok So I am signing up here as well.

Cheri

September 14, 2009 at 10:25 PM  
Blogger bee said...

thank for this luscious entry, dear michelle.

September 16, 2009 at 10:13 PM  
Blogger MeetaK said...

michelle, this look simply delicious. love the fruity and tangy flavors you've used. a brilliant entry for the monthly mingle. thank you!

September 23, 2009 at 1:22 AM  
Anonymous Fearless Kitchen said...

This looks like a great way to stretch out the great flavors of this time of year.

September 23, 2009 at 9:45 AM  
Blogger Joanne said...

This is such an original combination for salsa! I love it.

September 23, 2009 at 12:00 PM  
Anonymous Kayte said...

This sounds and looks incredibly great. I am in total awe that you can just make a recipe that matches something you would like to eat.

September 26, 2009 at 3:32 PM  

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