mondaymunchiesWhen 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.