Recipe by flightnurse
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!
Top Review by Kay D.
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!
- 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 See How It's Made
- In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
- Stir constantly to prevent scorching.
- Boil gently for 5 minutes. This is where I add the sugar and taste for preference.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.