Prep 30 mins
Cook 15 mins
An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
- 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.
Excellent salsa. Lots of work but in the end, its worth it. When Blanching the peaches and tomatoes, i find that if you put them in hot water (after you boil the jars, turn off the stove and there is your hot water) and cool them in cold water for 5 sec. You want the peaches/tomatoes to still be warm-hot but cold enough that you can handle it. Very good recipe. Thanks for posting.
Very good flavor. I didn't have any honey but it is still sweet enough. I agree with some of the others that is is a little soupy. I tried cooking a little bit longer to reduce the fluids but I didn't wans to cook too long making it mushy. I will definatley make this again. Thanks for the great recipe! UPDATE: 9 Dec 09 I opened a jar last night for a get together and everyone loved this. After sitting for a while the salsa seems to have thickened quite nicely.
Love this recipe! We have a peach tree in our yard and it yields a ton of fruit. I'm not a huge fan of sweet peach desserts so this is perfect for using our fruit. Gave some of the canned salsa as gifts and everyone can't get enough of it. My sister even said I should try and sell it! Didn't change anything in the recipe except added more or less jalapenos depending on their heat level, might try it with habaneros this year. Can't wait for September when we have more fresh peaches! Also think this would be great with mangoes, but have yet to try it.