Peach Salsa

An excellent salsa that goes well with fish dishes, or just as a snack with crackers.

• Ready In: 45 mins
• Yields: 8 1/2 pints

Ingredients

• 6  cups  chopped  peaches (about 3 pounds)
• 3  large fresh tomatoes
• 1 1⁄2 cups  chopped red onions
• 4  medium  jalapeno peppers, seeded and finely chopped
• 1  large  sweet red pepper, seeded and finely chopped
• 1⁄2 cup  finely chopped cilantro
• 1⁄2 cup white vinegar
• 2  tablespoons liquid honey
• 3  garlic cloves, finely chopped
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon cayenne pepper

Directions

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
3. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
4. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
5. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
6. Adjust seasonings to taste.
7. Add more cayenne pepper if you desire a spicier taste.
8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.
9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
10. Re-adjust the headspace to 1/4 inch.
11. Wipe jar rim to remove any stickiness.
12. Center lid on top of jar; apply screw band just until finger tight.
13. Place jars in a hot bath in a canner and process for 10 minutes.
14. Remove jars and place on a towel, then cover with another towel to cool slowly.
15. Jars are sealed when the lids pop and are curved down, (concave).
16. Label jars and store in a cool, dark place.
17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.