- 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 peppers, 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
About This Recipe
“An excellent salsa that goes well with fish dishes, or just as a snack with crackers.”
- 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.