• 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.”

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.
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