When my son suggested that I make salsa with our jar of Texas Cherry Jalapeno Pepper Jelly, I wasn’t sure at first that it would work. However, he insisted that I try, and I’m glad he did because the salsa that’s sitting on our coffee table as I type is absolutely delicious.
Spicy, delicious, nutritious, easy, and just a little bit “different,” our Cherry Jalapeno Salsa has been the hit of Mother’s Day evening here. Try it yourself. You’ll think so, too.
1 16-oz. package of frozen corn, thawed
2 cans (2 1/4 oz each) sliced ripe olives, THOROUGHLY drained)
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 large onion, chopped
1 cup cherry pie filling, chopped
5 garlic cloves, minced
1/2 cup Cherry Jalapeno pepper jelly
1/4 cup lemon juice (use fresh, not that bottled stuff)
3 tablespoons cider vinegar
1 teaspoon oregano
1/2 teaspoon salt (don’t leave this out!)
1/2 teaspoon pepper
Chips (any kind; we had tortilla chips and Fritos)
What to do:
In a large bowl, combine everything except the chips and mix WELL. Cover tightly and refrigerate overnight. Serve with the chips.
Unbelievable good. Seriously.