Editors' Pick
Peach & Tomato Salsa
photo by Probably This
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
12 pints
ingredients
- 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
directions
- 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.
Questions & Replies
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A couple of questions...You clarify in step 2 that the fresh tomatoes should be peeled and chopped to yield 4 cups. You don't clarify this for the peaches...I'm assuming the fresh peaches, once chopped, should yield 9 cups? That is how I measured them. I followed the recipe with the exception of the garlic, cliantro, jalapeno peppers, and crushed red pepper flakes. I reduced the amount of cayenne pepper to 1/2 tbsp. I cooked the salsa longer so that it would reduce more and be a bit thicker...I ended up with 5 and 1/2 pints as opposed to the 12 that the recipe states it yields. Do I need to be at all concerned about the safety of the final product because I ended up with so much less (would the acidity have been affected)?
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Reviews
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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.
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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!
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First time making this recipe! I made it with only fresh ingredients, and I followed the recipe precisely, other than adding a little more garlic and a bit of salt. I found the heat just right. Definitely needed the additional salt - would add a little more next time - but if eating this salsa with salted tortilla chips it is fine. While simmering, the salsa was quite soupy, so I ladled off almost 2 cups of liquid and with it removed some scum that was forming on top. I ended up with exactly 12 cups of salsa.
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Tweaks
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I also made quite a few changes. I started letting the salsa heat up the minute I started cutting fruit. I just kept adding ingredients to my stock pot already heating on the stove. I started with the peaches followed by the tomatoes because I knew they needed the most liquid evaporated from them. The last things I added were the vinegar, lime juice and cilantro. I don't feel right rating this since I subbed nectarines for peaches, eliminated the ground cayenne altogether, and subbed a whole jalapeño for the half. I also added salt because with no salt coming from anything else (used fresh tomatoes) the flavor seemed flat. The salt picked it up and I also added cumin. By cooking out quite a bit of liquid, I ended up with 5 pints.
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It is a very pretty salsa. The flavor is a little flat. It is spicy, maybe a bit spicier than a medium salsa. It lacked the complexity of flavor I have come to expect from a salsa though. I am thinking it was the lack of cumin the the recipe. I think next time I will replace half the cayenne with cumin and see if that helps a bit. I am hoping after it sits a few weeks the flavors will blend a bit better and it won't seem so flat a flavor.
RECIPE SUBMITTED BY
I am a preschool teacher after 20 years of being a stay-at-home mom.