Cherry Salsa
- 6 Roma tomatoes diced
- 1 jar Cherry Cabernet Preserves
- 1/2 cup red onion diced
- 1/2 cup diced yellow bell pepper
- 1/4 cup diced jalapeno pepper (or to taste)*
- 1 Tablespoon lime juice
Place preserves, lime juice and 1/2 tomatoes in a large bowl.
Break up with a whisk or wooden spoon. Add remaining ingredients and mix well. Can be served immediately, but improves in flavor if refrigerated overnight.
*Fresh jalapeno peppers can vary greatly in heat. It is determined by a number of factors such as whether the farmer watered just before harvest or how ripe they are. I suggest starting with a smaller amount and letting it sit in the refrigerator overnight. The heat will increase as the salsa matures over time. If it needs more, add more!
