Peach Salsa

me September 10, 2005 Adventures in the Kitchen, Canning, Favorites

Peach Salsa

(from Skyra, at YAAPS)

This is my ALL TIME favorite canning recipe EVER. I just bought peaches today to make this, and will probably buy more this weekend for this recipe.

Peach Salsa
6 cups prepared peaches, about 12 medium or 3lbs
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped
1 red pepper chopped
1/2 cup loosely packed finely chopped cilantro (coriander)
1/2 cup white vinegar
2 tbsp of liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

Blanch, peel, pit and then chop the peaches measuring 6 cups.
Combine all ingredients in big pot, bring to a boil stirring constantly to prevent scorching boil gently, 5 minutes.

Ladle salsa into hot jars, place in boiling water bath canner and boil for 10 minutes to process.

I usually wait a week or 2 before breaking open the first jar. This is AWESOME with tortilla chips, even BETTER on chicken breasts.

My comments: Doubling the recipe makes about 8-9 pint jars. Quadrupling it makes 17 pints. You need at least 16 to make it through to the next year’s peach season. And it’s a heck of a lot of work to make. I just have to mention that. Everyone likes it, so make extra for gifts. Really, truly, this is freakishly good. Amazing.

Oh, with the altitude adjustment it’s 16 minutes processing time. Just so I don’t have to look it up again.