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.
Thank-you.....and yes, I have been waiting. ;)
ReplyDeleteI just bought what they call "seconds" peaches at the farmer's market yesterday. If I use them for the recipe will I just get a mushier salsa, or will it ruin the whole thing??? I would love to make this today and use up these peaches because I also went and picked 90 pounds of pears and brought them home yesterday. Oy Vey! I've got some work to do.
ReplyDeleteJust what I've been waiting for is correct. Thanks for sharing. We are having a salsa summer. Our summer weather has been fabulous and our garden is booming. This one is next on the "to do" list, You pic is making me drool, Robin
ReplyDeleteJust a quick question, did you process in a hot water bath or pressure cooker? XXOO, Damaris
ReplyDeleteSorry, all for the delayed responses. We were away.
ReplyDeleteMelissa, I would avoid using really soft peaches for this if you want to see peach chunks in your salsa. I don't think is would adversely effect the taste, just the appearance, so it's up to you in the end:-). Good luck with all them pears!
Damaris, Hot water bath. I'll adjust the instructions above- thanks:-).
Oh, wow!!!! We made a 1/4 sample batch to try it and it's GONE! If you have to, is it ok to freeze your diced peaches until you're ready to make this? My onions are a little behind.
ReplyDeleteJen, So glad you enjoyed it! I haven't tried it with frozen peaches. My guess is that it will be on the mushy side, but the flavor would still be good. Maybe toss the chopped peaches with a bit a lemon juice to keep them from browning as they thaw? Please report back if you try it:-).
ReplyDeleteI just found this on Pinterest and I am so excited to try it, quick question... do you peel your peaches?
ReplyDeleteYes, yes. I do peel them. I'm so sorry to have left that tidbit out- I just updated the recipe:-).
Deletei just made this last night AMAZING!!!! i processed it an extra ten minutes b/c i live in utah and didn't want to take any risks with the altitude. necessary???
ReplyDeletewhat head space do you use?
ReplyDeletekjovus at gmail dot com
A good half-inch. I usually try to fill jars to the lowest ring thread.
DeleteOk, so I used your recipe and now I am super worried about giving someone Botulism. I usually just can fruit spreads and such. How long should it keep? Ever hear of anyone getting botulism with home-canned salsa?
ReplyDeleteHi, there. I am confused as to why you are concerned about botulism all of a sudden. Anyway, the vinegar in the recipe brings the acidity into the safe range. We've eaten jars of this salsa that were over a year old and were fine (and weren't worried that we wouldn't be!:-)). And, no. I've never heard of anyone getting botulism from home-canned salsa. :-)
DeleteI'm super excited to try this recipe! Do you blanch the peaches or just peel them raw...I'm assuming don't blanch. Thanks!
ReplyDeleteCould I freeze this sales instead of canning it?
ReplyDeleteI have not tried freezing it although I would imagine it would get pretty mushy. If you try it and it works well, please report back:-).
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