Prep 10 mins
Cook 10 mins
My mom gave me a plant that apparently had some mint with it. It has now taken over a part of my garden. This is a quick salsa to make with the peaches are at their peak. Goes great with grilled chicken and fish. Comes from Small Batch Preserving by Topp and Howard.
- 2 cups peaches, peeled and chopped
- 1⁄4 cup red onion, finely chopped
- 1⁄4 cup green pepper, finely chopped
- 1 tablespoon jalapeno pepper, finely chopped
- 2 tablespoons honey
- 1⁄4 teaspoon salt
- 1 lime, juice and zest of, grated
- 2 tablespoons of fresh mint, chopped
- Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
- Stir in mint and cook for 1 minute.
- Ladle salsa into jars.
- Process 10 minutes for pint jars in boil water bath.
I really didn't care for it very much. I have tried other salsas and liked them much better.
I made this ahead of time for a picnic and wasn't super impressed. The flavors seemed to muddle together whereas I was hoping to get more of an individual flavor from each. Perhaps it was because I made it ahead of time. Perhaps because I didn't cook it? It was a nice salsa but not quite what I was looking for.
Full 5 stars! Made once one huge batch of it, people loved it! It is sounds maybe to somewhat unappetizing, but it tastes wonderful, very nice recipe!