调味品

樱桃沙拉

烟熏樱桃烧烤酱

樱桃黑醋

樱桃沙拉

打印食谱 别针食谱
课程：开胃菜，小吃
份量： 品脱

原料

  • 4 磅 西北樱桃，去核并切碎
  • 1 1/2 杯 红洋葱（切碎）
  • 1 1/2 杯 白醋
  • 1 杯 甜椒
  • 3/4 杯 糖
  • 3 个 墨西哥辣椒（切碎）
  • 3 瓣 大蒜（切碎）
  • 1 茶匙 孜然粉
  • 1/4 tsp cayenne pepper

Instructions

  • 1. Combine all ingredients in a large sized, non-ionized pot. Bring to just a boil, then reduce heatand simmer for 10 minutes or until salsa no longer looks watery.
    2. Ladle salsa into hot prepared pint jars. Wipe rims, apply lids and rings (finger tight) and processin a hot water bath for 15 minutes.
    3. Remove canning pot from heat, remove lid, and let jars rest in the cananing pot for an additional5 minutes. Remove jars, let sit on counter for at least 12hrs.
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Smokey Cherry BBQ Sauce

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Course: Side Dish, Snack

Ingredients

  • 3 1/2 cups Northwest Cherries, pitted
  • 3/4 cup unfiltered apple cider vinegar
  • 1/4 cup pureed chipotle peppers in adobe
  • 1/3 cup chili sauce
  • 1 small sweet onion, chopped
  • 3 cloves garlic
  • 3 tbsp dark brown sugar
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp butter can be omitted
  • 1 tsp mesquite liquid smoke
  • 1 tsp smoked paprika
  • sea salt and black pepper

Instructions

  • Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15-25 minutes. Ladle the sauce into prepared jars leaving 1/4inch headspace. Process in the hot water bath for 10 minutes.
    Yield: about 4 8-oz jars
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Cherry Balsamic Sauce

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Course: Condiment
Servings:

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 cup Northwest Cherries, pitted and chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 2 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/8 tsp ground pepper
  • 1/2 cup Northwest Cherries, halved and pitted

Instructions

  • Mix vinegar and olive oil; reduce mixture to ½ cup.  Add chopped cherries, mustard, sugar, herbs, salt and pepper; simmer 10 minutes.  Reserve half of sauce for marinade.  Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.  Serve with grilled meat, poultry, or fish.   Makes 4 servings sauce (and about 1/3 cup marinade).
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