With my ever-growing collection of food preservation books, I have a slew of new-to-me recipes at the ready! Pages upon pages of tasty goodness just begging to be put into jars and savored at season’s end. Peach salsa was a first for me this year and I can’t understand why it took me so long to make this sweet and spicy salsa!
Peach Salsa – from Ball’s Complete Book of Home Preserving
1/2 cup white vinegar
6 cups chopped pitted peeled peaches
1-1/4 cups chopped red onion
4 jalapeno peppers, finely chopped (I used my Chinese 5 Color peppers)
1 red bell pepper, seeded and finely chopped (I used a Purple Beauty pepper)
1/2 cup loosely packed, finely chopped cilantro
2 tbsp liquid honey
1 clove garlic, finely chopped
1-1/2 tsp ground cumin
1/2 tsp cayenne pepper
In a large stainless steel saucepan, combine vinegar and peaches; add onion, peppers, cilantro, honey, garlic, cumin, and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot sterilized pint jars, leaving 1/2″ headspace. Remove air bubbles, wipe rim, and place two-piece lids on jars, adjusting ’til fingertip-tight.
Submerge pint jars in a boiling-water bath and process for 15 minutes. Remove canner lid; wait 5 minutes, then remove jars. Allow jars to cool on a wire rack or kitchen towel, undisturbed, for 12-24 hours so seals can properly set.
Recipe yields 6 pints.
