Peach Salsa

What You'll Need

  • 6 cups peaches, peeled and chopped
  • 1 ¼ c. chopped red onion
  • 4 jalapeno peppers, finely chopped (wear rubber gloves when handling)
  • OR ½ small can sliced jalapeno peppers, pureed
  • 1 red pepper, chopped
  • ½ c. loosely packed, finely chopped cilantro or coriander
  • ½ c. white vinegar
  • 2 Tb sp. liquid honey
  • 1 clove garlic, finely chopped
  • 1 ½ tsp ground cumin
  • ½ tsp cayenne pepper

Directions

  1. Fill canner with water. Place 7 (or 8 depending on your canner) clean half-pint mason jars in canner, over high heat.
  2. Prepare peaches. Boil snap lids 5 minutes, to soften sealing compound.
  3. Combine peaches, onion, peppers, cilantro vinegar, honey, garlic, cumin and cayenne pepper in large stainless steel saucepan. Bring to boil, stirring constantly to prevent scorching. Boil gently, stir frequently, 5 minutes.
  4. Fill jars. Apply lids. Process in canner for 10 minutes.

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