This salsa is as pleasing to the taste buds as it is to the eye. Go round up the ingredients and get busy.
Canned Peach Salsa (adapted ever so slightly from my sister-in-law Kim's recipe)
Yields about 4 pints.
Read this post on canning if you're not familiar with the process.
This salsa packs a pretty good punch in the heat department. Back off on the jalapeno and/or cayenne if you don't like you're salsa to have a lot of heat.
7 cups (ripe, but not over-ripe) peaches, peeled, diced and set in a colander to drain a bit (save the juice for your mint tea)
1 1/4 cup red onion, diced
4 jalapeno peppers, diced (with seeds removed)
1 red bell pepper
1/2 cup fresh cilantro, loosely packed and chopped
1/2 cup white vinegar
2 tbsp. honey
2 tsp. cumin
1/2 tsp. cayenne
Chop and prepare all the ingredients. Combine them in a large cooking pot- set aside. Bring your canner to a boil. Get your hot, sterilized jars and lids close to ready. Bring the salsa to a boil, then turn the heat back and let it simmer for 3-5 minutes- no longer. Set your hot jars out now. Transfer salsa to hot jars, lid and ring. Process in a (boiling) hot water bath for 10 minutes only. Cooking it longer (either in the pot or in the canner) will lead to a mushier (but still very yummy) salsa.