Monday, September 03, 2012
More pickles and another cherry condiment...
It was such a glorious autumnal day on Saturday, that Cyd and I spent the afternoon hitting the farmer's market downtown and all of our favorite farm stands. And when I stopped at LaMoy's on 22B, I was seduced once again by a half peck of small pickling cukes. So with Cyd's help packing jars, I spent yesterday afternoon today making a second round of the beloved cornichon-style pickles.
And since I had about a quart of Bing cherries left over after I made that cherry chipotle balsamic jam recently, and while the canner was still piping hot, I decided to whip up a small batch of Bing cherry salsa. It turned out pretty well, if I do say so myself! I can't wait to try it on some beef fajitas or a pork tenderloin.
Bing Cherry Salsa
(Source: adapted from a Bernadin recipe)
Yield: about 9 or 10 half-pints
6 cups fresh Bing cherries, pitted and roughly chopped
1 1/4 cups red onion, chopped
4 jalapeño peppers, seeded and finely chopped
1 large sweet red pepper, seeded and chopped
juice and grated zest of 2 limes
1/2 cup white vinegar
6 tablespoons balsamic vinegar
4 tablespoons honey
6 cloves garlic, peeled and finely minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground celery
1/2 teaspoon kosher or canning salt (or to taste)
1/2 teaspoon black pepper
1/2 cup cilantro leaves, loosely packed and finely chopped
Combine all of the ingredients except the cilantro in a large, heavy-bottomed stock pot. Bring to a boil, stirring constantly to prevent scorching. Boil gently for about ten minutes until liquid has reduced. Remove from heat and stir in the cilantro. Ladle into hot jars, leaving 1/4" head space. Wipe rims. Cap and seal. Process in water-bath canner for 15 minutes.
Follow-Up (9/9/12): I made a garlic and herb pork loin roast for dinner and topped it with the cherry salsa and a cornbread stuffing on that side that I zhooshed up with some roasted peppers mixed in. DELISH!