Smoky Sour Cherry Tequila Salsa


Preserving Method: Water Bath Canning

1. Combine first 4 ingredients in a large stainless steel or enameled Dutch oven. Cook, stirring often, over medium heat 5 minutes. Add cherries and next 3 ingredients; cook 5 minutes, stirring often. Stir in tequila, salt, and pepper. Bring to a boil. Remove from heat.

2. Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.

3. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool