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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!
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!
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.