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Cherry salsa
Thaw and drain 5 pounds of frozen pitted tart cherries. This will be about 8 cups of fruit when drained. Chop them coarsely. Reserve the juice for making a separate batch of jelly.

Chop and add
1 green pepper
1 red or orange pepper
1/2 to 1 jalapeño to taste
1 large onion
1 head of garlic

Mix in
3/4 cup of vinegar (can use half apple cider and half regular)
1/2 to 3/4 cup of sugar
1.5 tbsp salt

Cook on low heat until the onions and peppers are tender. The cherries will retain their form.

Add 1 tbsp lemon juice at the end

Put in jars and follow safe processing methods for canning.

Makes about 6 cups. ... See MoreSee Less