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on August 08, 2013
Beautiful and delicious!<br/>After reading one of the other reviews that said all that was tasted was the vinegar, I decided to use cider vinegar instead of white vinegar. My salsa had no overpowering vinegar taste, but it did have a nice little kick to it (I used all 5 jalapenos, seeds included). <br/>We had some stunning fresh peaches from a local peach farm, which I firmly believe is key. The better your peaches, the better your salsa will be.<br/>My sweet hubby wants me to use habaneros instead of the jalapenos next time.<br/>Great recipe; thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 02, 2009
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #947846
on September 07, 2008
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1531 g)
Servings Per Recipe: 1