Sweet & Hot Peach Salsa

flightnurse's Note:

We had an overabundance of peaches this year so I tried a couple of different salsa recipes and came up with my own version....posting for safe keeping. My peaches were sweet and very ripe, so depending on your ingredients, taste this as you go and modify it for heat and sweetness. I started out adding 1/4 cup sugar at a time until it was what I liked. Same with jalapenos. Adjust to your personal taste. After figuring out that we liked salsa sweet and hot, we have four batches and worried how we are going to make it this winter!

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 5 pints

• 6 cups peeled pitted and chopped peaches
• 1 1/2 cups chopped sweet onions
• 5 medium jalapenos, finely chopped
• 1/2 cup finely chopped cilantro
• 1/2 cup white vinegar
• 3/4 cup sugar
• 2 garlic cloves, minced
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon salt

Directions:

1. In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
2. Stir constantly to prevent scorching.
3. Boil gently for 5 minutes. This is where I add the sugar and taste for preference.
4. Ladle into clean hot jars leaving 1/4 inch head space.
5. Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.

Reviews

[Chef #1300790]

This is my new favorite salsa, bar none. I dialed back the jalapenos a bit-- putting in four (with seeds) instead of five. It turned out to be just the right amount of spice. I let the salsa cook down a little longer than recommended, simmering probably twenty minutes instead of five. As a result, I ended up with four pints instead of five. Next week, I'm making another batch!

[Chef #947846]

While I enjoyed making the salsa, I have to say the effort wasn't quite worth it. I've made this and several other peach salsa recipes this week, and all I taste is vinegar. It sure packs a kick though!! And it is beautiful in the jars.