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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An excellent salsa that goes well with fish dishes, or just as a snack with crackers. Ingredients:
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 |
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.
12. Center lid on top of jar; apply screw band just until finger tight.
13. Place jars in a hot bath in a canner and process for 10 minutes.
14. Remove jars and place on a towel, then cover with another towel to cool slowly.
15. Jars are sealed when the lids pop and are curved down, (concave).
16. Label jars and store in a cool, dark place.
17. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
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