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!







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.







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.








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Tagged as: Cherry, Cilantro, Garlic, Honey, Peach, Red Sweet Onion, Salsa, Tomato, Vinegar