Peach Salsa

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

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 vinegar
• 2 tablespoons liquid honey
• 3 garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper

Recipe

• 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.