Cherry Chipotle Relish II
Source of Recipe
Barb Schaller
Recipe Introduction
Recipe By: Barb Schaller - August, 2006
Yield: 6-8 half pint jars
List of Ingredients
64 ounces frozen sweet cherries
1 can chipotle peppers in adobo sauce (La Costeña 7 oz)
1 1/2 cups cider vinegar
1/4 cup fresh lime juice
2 cups sugar
1 1/2 cups chopped onion
3 cloves garlic, minced
Recipe
Slightly thaw the cherries then slice them (thickest slice) in food
processor.
Drain, reserving juice. Chop the canned chipotles (with sauce) in food
processor.
Combine all in a heavy kettle, bring to boil, then reduce heat and
simmer for about 30-40 minutes to thicken.
Pour into 6-8 prepared half pint jars. Process in a boiling water bath
for 15 minutes.
Notes: First Place, Minnesota State Fair, 2006.Suggestions: Start
with only half the amount of chipotles. I don't know if they vary in
heat from can to can but when I made this after the Fair, half a can was
quite sufficient.
Re the reserved cherry juice: Make some jelly. And if I'd had sour
cherries, I would have used those instead of the sweet cherries.
This rocks with grilled pork or chicken.
Barb Schaller
September 15, 2006
If you liquefy this and maybe add some more vinegar, it's a good mop for
grilled meat, too.
-- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria
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