@Big Joanie here is the recipie. Please forgive the explicit intense step-by-step instructions; he's a bit intense about these things. And you don't have to use each particular brand. It's not necessary.
Smoky Sour Cherry Tequila Salsa 2020
Ingredients:
- 433 g from 2 red onions (diced) (3 cups. Measured after prep)
- 22g (4 tsp) from 3 large cloves garlic, (peeled and minced)
- 10 tbsp freshly-squeezed lime juice (3 limes)
- 44 g chopped fresh cilantro leaves (1 bunch)
- 1 can chipotle peppers in adobo sauce (Goya brand)
- 33 g from 3 small serrano pepper (diced)
- 191 g from 10 jalepeño peppers (diced)(1 quart picked)
- 41 g from 3 small Fresno Red pepper (diced)
- 3 Poblano peppers
- 1436 g (after drained) dark sour cherries (chopped)
- 160 g Billington’s Dark Brown Molasses sugar
- ¼ cup Jose Cuervo Especial Gold tequila
- 2 teaspoons McCormick Gourmet Selects Himalayan Pink Salt
- ½ teaspoon freshly ground McCormick Peppercorn Medley
- 1 teaspoon Organic McCormick Smoked Paprika
Instructions:
Lightly brush the three Poblano peppers with olive oil then place on non-stick foil on grill until they are lightly charred. Turn several times to ensure even cooking. Remove and place in zip lock bag to aid in skin removal. (Alternative: oven roast for 20 min @ 400˚)
Peel and dice the onion, set aside.
Peel and mince the garlic, add to the onion.
Squeeze the lime juice, set aside.
Wash and chop the coriander, set aside.
Seed and mince the Jalapeño peppers, Serrano peppers, and Fresno Red peppers. Set aside..
Remove outer thin skin from the roasted Poblano peppers then remove seeds. Cut into large chunks.
Place Poblano chunks, Chipotle peppers, and all Adobo sauce from can into a food processor then chop finely.
Wash the cherries. Stem and pit them.
In a large non-reactive pot, put the onion, garlic, sugar, and lime juice.
Turn the burner onto medium heat, and cook for 5 minutes, stirring often.
Add the chopped drained cherries, the fresh coriander, and the minced peppers.
Cook for another 5 minutes, stirring often.
Add the tequila, salt, pepper, a paprika. Bring back to a boil.
Remove from heat.
Pack hot into 8oz (½ US pint) jars or 16oz (US pint) jars. Leave ½ inch headspace. Debubble, adjust headspace.
Wipe jar rims. Put lids on. Process in a water bath or steam canner.
Process either size jar for 15 minutes. Increase time as needed for your altitude. Best after at least a month of jar time.
Yield: (10) 8oz Ball Elite
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