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!
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!