There aren’t many fun photos of the process. I simply didn’t have time. The results, however, are wonderful, so just pretend you were there chopping and dicing and stirring with me along the way!
peach salsa
6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
Combine all ingredients in a large pot. Bring to a boil and simmer for 5 minutes.
Sterilize 8 half pint (8-oz) canning jars and their lids. Fill the jars with the hot salsa to within a half inch. Seal well and place in a boiling water bath for 10 minutes. Remove from water bath. If any of the jars does not seal (you’ll know because you’ll be able to hear a popping noise when you press in the center of the lid if the lid did not properly seal) then you’ll need to either eat that jar immediately or re-boil it with a new lid.
This goes well served on chips or a white fish. Dish up and enjoy!
4 responses so far ↓
1 Dave Madsen // Jul 30, 2009 at 8:38 pm
Peach SALSA…now that is novel…and I would use peach salsa just like any other salsa (e.g. for dipping chips)?
2 paulawong // Jul 31, 2009 at 1:43 am
Yes, absolutely! It’s sweeter, but if you add some cayenne pepper (or just keep in some of the jalapeno ribs/seeds), then it still has a bite. We found that adding salt may be beneficial as well.
3 LeAnn // Aug 17, 2009 at 3:00 pm
Mmmm, a favorite around here too. We love it, and it’s a big hit whenever we serve it to others.
Rick has made two batches this summer – one turned out mild, and the other is quite spicy. I must say that I reeeeally like the spicy – that sweet/spicy combo is awesome.
4 Jo // Sep 2, 2009 at 5:19 pm
So, Paula put this out on the table and I was supposed to share. I didn’t.
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