This is an easy and completely vegan salsa recipe!  Grab a cherry pitter with your next bag of fruit and try it out.  Make extra, your guests will want to take home a bottle!


  • 3 lbs cherries
  • 1 bunch cilantro
  • 1 long hot pepper
  • 6 small sweet peppers
  • 1/2 cup water
  • 5 Tbs sherry vinegar
  • 6 cloves garlic
  • 2 Tbs chia seeds (for thickening)
  • 2 Limes (For Juice & Zest)
  • 1/2 tsp salt
  • 1/4 tsp pepper


1. Pit and cut cherries

2. Juice limes

3. Mince garlic, peppers and cilantro

4. Mix ingredients in a bowl and add salt and pepper

5. Pour salsa into saucepan (Briefly cooking the salsa before canning (called hot-packing) will help retain color and flavor after canning)

6. Bring mixture to a boil for 1 minute, then reduce to a simmer for 3 ­ 5 minutes

7. Fill the jars

8. After each is filled, slowly mix with a small utensil (chopstick) to remove air bubbles

9. Wipe sides and mouth with a paper towel to remove any salsa that could get between the lid and the jar

10. Place lid and tightly screw on top

11.You can either can the salsa using a hot water process, or store it in the fridge for immediate enjoyment!