Stephanie Thurow

Cherry Salsa

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Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

This salsa is a lovely sweet and spicy springtime treat for a variety of occasions. It’s a great accompaniment to chips or on tacos, but my favorite is on top of scrambled eggs!

Ingredients

  • 3 cups cherries, deseeded, chopped
  • 1 jalapeño, chopped (omit seeds and membranes if you want less spice)
  • 1

Method

Mix the prepared ingredients together, pack into a clean quart jar or fermentation vessel of choice, and weigh down mixture with a weight. Make sure the juices completely cover the chopped mixture.

If using a canning jar, tightly screw on a canning lid and ring. Store at room temperature, ideally between 60 and 75°F (15 and 23°C). Keep ferment out of direct sunlight.

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