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Peach Salsa
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6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1-1/2 cups chopped red onion
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
1/2 teaspoon cayenne pepper
Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
Bring to a boil, and cook for about 5 minutes, stirring frequently. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness.
Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 10 minutes. Remove jars and place on a towel, then cover with another towel to cool slowly.
Jars are sealed when the lids pop and are curved down, (concave).
Label jars and store in a cool, dark place.
NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor
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