Petoskey Sour Cherry Salsa

posted by marleah 08-17-100 3:39 PM

U.S.A. Cookbook
Petoskey Sour Cherry Salsa

2 cups fresh sour cherries, pitted and coarsely chopped
1/2 cup finely diced red bell pepper
1/3 cup finely diced red onion
1 tsp. finely minced garlic
1 tsp. finely minced seeded green jalapeno or other chile pepper, or more to taste
1/4 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. fresh lemon juice
1 to 2 Tbsp. coarsely chopped fresh cilantro leaves (optional)
Salt, to taste

Combine the cherries, bell pepper, onion, garlic, jalapeno, vinegar, sugar and lemon juice in a large saucepan. Simmer, partially covered, over medium heat, stirring occasionally, until the vegetables have softened, 10 minutes. Uncover and cook for 5 minutes longer. Reduce the heat if the salsa boils.

Transfer the salsa to a bowl and let it cool to room temperature. Stir in the cilantro, if desired, and season with salt. If not serving immediately, refrigerate, covered, up to 24 hours.

Makes about 2 cups.

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