Prep 30 mins
Cook 30 mins
I just made this recipe up while making my Christmas gift baskets... I had actually never made salsa before and this was truly a hit. I brought this to a Christmas party and heard from quite a few that it was the best salsa they have ever had.... I breathed on my fingernails and brushed them against my shoulder... :) I do say so myself- this is dang good salsa.
- 100 ounces diced tomatoes (3 jumbo cans, 1 smaller regular sized can, you can drain them or not, I drained mine to keep it chun)
- 2 (16 ounce) bagssliced peaches (chopped into small pieces)
- 1 large yellow onion (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 orange bell pepper (diced)
- 4 teaspoons minced garlic (or to taste)
- 1 teaspoon kosher salt
- 1 1⁄4 cups white vinegar
- 1⁄4 cup honey (or to taste)
- 1⁄4 cup sugar
- 4 jalapenos (for medium spiced salsa keep 2 with seeds and ribs, the other two remove all ribs and seeds- diced)
- 1 whole lime, juice of
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans tomato sauce
- 4 tablespoons fresh cilantro (or desired amount- i used about 10 pieces of fresh- riped into tiny pieces, so im guessing that is a)
- 1 teaspoon cayenne
- 1 -3 teaspoon hot sauce (I use Sriricha- to taste)
- Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent.
- I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well.
- Ladle into jars and viola -- peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator).
- Keep refrigerated after opening.
Excellent salsa. I added two more jalapenos WITH seeds (6 in all) because we love it hot in west Texas. It was just enough fire with just enough sweetness in the background. I gave jars of this to friends who really loved it. Try this salsa--it is very good. Tahnks, Megan, for posting.