Prep 1 hr
Cook 20 mins
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
- 9 cups fresh peaches, chopped
- 2 tablespoons lime juice (fresh or bottled)
- 4 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes )
- 2 large bell peppers, diced
- 1 large red bell pepper, diced
- 2 cups sweet onions
- 1⁄2 cup jalapeno, diced (canned or fresh)
- 1⁄4 cup cilantro
- 1 cup vinegar
- 3 garlic cloves, chopped
- 1 tablespoon cayenne pepper
- 3 tablespoons honey
- 1 tablespoon crushed red pepper flakes
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
This was a lot of work, but well worth it. The taste was phenomenal! I felt that it was a bit liquidy, and would have drained the tomatoes and peaches better if instructed. Next time I'll drain them and cut my pieces smaller. Great recipe, canned a lot and husband will be happy all winter. Thanks!
Wow! What a find! I'll do this one again and again, but not liking spicy things, I'll definitely lessen the cayenne and red pepper flakes. For this batch, when I open a jar I'll simply add some corn, a can of black beans, or chopped tomato (or all three!) to help with the spiciness. I used fresh peaches from a tree in our backyard that is quite prolific this year. Now I wish I hadn't given so many of the peaches to friends and neighbors!
What a great salsa! It is plenty hot for my mild tastes even reducing the pepper flakes and cayenne, so on the 2nd batch I reduced to 1 tsp pepper flakes and 1/2 tsp penzeys chipotle which added a wonderful smoky flavor. The 2nd batch was still plenty hot so I will use less jalapenos next time. I wish I had bought more peaches as this won't last long. I made 2 batches and both times I was only able to get 7 pints exactly. Well worth all the washing and chopping this recipe can easily be doubled in a stockpot.