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William Uncle Bill
An excellent salsa that goes well with fish dishes, or just as a snack with crackers.
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cups chopped peaches (about 3 pounds)
medium jalapeno peppers, seeded and finely chopped
large sweet red pepper, seeded and finely chopped
cup finely chopped
, finely chopped
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.
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