A couple of years ago I was first introduced to peach salsa. It's quite different from traditional salsa, but it's really good! This version doesn't have tomatoes in it. If you want to try one with tomatoes, try this peach-mango version.
½ c. white vinegar
6 c. chopped, peeled peaches
1 ¼ c. chopped onion
4 jalapeno peppers, seeded and chopped
1 bell pepper, seeded and chopped
½ c. fresh cilantro leaves
2 tbsp. honey
1 clove garlic, minced
Fruit Fresh (optional)
Peel and chop peaches. You can use any type peaches for this recipe. You can easily peel peaches by placing them in boiling water and dunking in ice water. The peels will slide right off.
Sprinkle Fruit Fresh on peaches so that they will not turn brown while preparing other ingredients.
Place all ingredients in a stock pot. Bring to a boil and boil 5 minutes.
Pour salsa into clean, sterilized pint or half pint canning jars, leaving 1/2 inch head space. Wipe rims of jars and place sterilized rings and lids on jars, tightening finger tight.
Place in boiling water canner with water covering jars by 1 inch. Process jars for 15 minutes.
Remove jars from canner and set on a towel on the kitchen counter to cool. Unsealed jars should be placed in refrigerator and eaten within one week. Sealed jars can be stored in a cool dark place for 1-2 years.
Yield: 4 pints or 8 half pints
Copyright 2016, Creative Homemaking, LLC. This article may not be reprinted.
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