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Makes about 2 cups.

1/2 cup dried tart cherries
1 cup cherry jam
2 tablespoons cider vinegar
1/2 cup minced onion
1/2 teaspoon salt
1 jalapeno pepper, seeded and diced *
2 tablespoons chopped fresh cilantro
1/2 teaspoon freshly ground black pepper 

Stir together cherries, cherry jam, vinegar, onion, salt, jalapeno, cilantro and black pepper.

Refrigerate overnight and serve with grilled pork chops.

*Wear rubber gloves when handling hot chiles.

Serving Suggestions
Sweet and tangy, this relish works well with grilled chops or along side a grilled pork loin.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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