An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
Make and share this Peach Salsa recipe from Food.com.
- 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 garlic cloves, 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. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- 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.