photo by SharonChen
- Ready In:
8 1/2 pints
- 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
- Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
- Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- 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.
- 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.
- Adjust seasonings to taste.
- Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top for headspace.
- Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Re-adjust the headspace to 1/4 inch.
- Wipe jar rim to remove any stickiness.
- Center lid on top of jar; apply screw band just until finger tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
- Remove jars and place on a towel, then cover with another towel to cool slowly.
- Jars are sealed when the lids pop and are curved down, (concave).
- Label jars and store in a cool, dark place.
- NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
Questions & Replies
I made this salsa and it turned out great, hot packed the jars and processed for 10 mins as per the recipe but I realized that it may not have been long enough for our altitude (3350 feet). Can anyone tell me if that will still be ok or not? I did cook the salsa for quite a bit longer than the recipe called for to boil the liquid down some.
Delicious recipe! Peach to tomato ratio was perfect! You can taste every single ingredient. I was generous with the cilantro, and otherwise followed the recipe list to the letter. The only minor change I made was to very briefly blend the ingredients while in the pot using an immersion blender. In my view, a good salsa has to be scoop-able and not fall off the chip on its way to your mouth! I wanted to thicken the mixture slightly so it wouldn’t be all thin liquid and chunks. Pureeing a small portion of it just before canning did the trick. Recipe suggested cooking off the liquid slightly, which I did, but I also didn’t want to risk overcooking it to the point where the peaches would fall apart.
Excellent salsa. Lots of work but in the end, its worth it. When Blanching the peaches and tomatoes, i find that if you put them in hot water (after you boil the jars, turn off the stove and there is your hot water) and cool them in cold water for 5 sec. You want the peaches/tomatoes to still be warm-hot but cold enough that you can handle it. Very good recipe. Thanks for posting.
Very good flavor. I didn't have any honey but it is still sweet enough. I agree with some of the others that is is a little soupy. I tried cooking a little bit longer to reduce the fluids but I didn't wans to cook too long making it mushy. I will definatley make this again. Thanks for the great recipe! UPDATE: 9 Dec 09 I opened a jar last night for a get together and everyone loved this. After sitting for a while the salsa seems to have thickened quite nicely.
I made 4 full pints with this recipe with a little left over for tasting. I used 3 large jalapenos and this salsa was spicy! It was my first time making cooked salsa and it was soupy! Not sure if that's how it's supposed to turn out or not. EDIT: As another review mentioned, it was hot hot hot right after making, but now that we've opened and tried our first jar, the salsa is actually quite mild. Still a bit soupy, but good.
Made two batches. The I first stayed true to the recipe except no cayenne pepper just two fresh habaneros. Second batch a bit more spicy with 3 habaneros, 3 orange cayenne peppers scale F1 and 3 chocolate jalapeños. l used about 5 grams of fresh Rosemary cut up small with kitchen scissors. The heat was hot but didn’t over power all the wonderful flavors. So good.
I had never cooked a salsa before, so I was a little skeptical when I tried this recipe. It turned out surprisingly good. Didn't find fresh peaches at this time of the year, so I used canned peaches. I also substituted lemon juice for the vinegar and only added a few drops of honey. It was sweet enough for us. Very good recipe!
Amazing recipe .....I am hooked ....will be making again and again. I did make a couple substitutions due to on hand supplies. I substituted the large Red Pepper for a handful of the mini sweets sold in bags in the stores produce aisle....also I used Molasses instead of honey because I was out ...Threw in a cup of sugar to thicken a tad ....But was sooooooo good
Delicious and easy to make. Like others, I found it soupy even though I cooked it longer than shown, but I'm hoping when I open those jars later in the year they will have jelled a bit. I made a small batch of this fresh last night to serve on fish tacos and it got rave reviews. The only change I made was to add a squeeze of lime juice instead of the vinegar. We scooped up the rest on tortilla chips and there was nothing left over. It was the perfect mix of sweet and spicy.
Terrific fresh or canned! I went with 6 Romas to reduce liquid, 4 lg. jalapenos for spice we love, and substituted 3 Tbsp of vinegar with lime juice. It almost had too little liquid. I cooked everything but the peaches and cilantro and added them to just warm before canning. It turns pink if you cook it all together - from the red bell pepper? I plan to enter it in the county fair next summer. My family wants more. Thank you for my newest specialty!
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.