Peach: Peach Salsa

posted by Rusty 07-19-103 5:10 PM

Peach Salsa

6 cups prepared peaches, about 12 medium or 3 lb.
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped (wear rubber gloves when handling peppers)
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin (I thought this was too strong so I decreased it to 1 level tsp)
1/2 tsp cayenne pepper (I used a heaping tsp)

Fill boiling water canner with water. Place 8 clean half pint jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups.

Place jar lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin, and cayenne peppers in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into hot jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center jar lid; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.

Cover canner; return water to a boil; process for 10 minutes at altitudes up to 1000 ft. Remove jars; Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool dark place.

Peach Salsa
Recipe by: American Institute for Cancer Research Internet

4 peaches, peeled and diced
1/4 cup raisins
1/4 cup red onion, diced
1 tablespoon lemon juice (or more)

Combine the above and refrigerate several hours. Serve with grilled chicken or fish, or scoop up with warm tortilla and pita quarters.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line