Peaches are here! So many uses, so little time! One of my favorite ways to use peaches when they are in abundance is in Peach Salsa!
I made some last year, but the recipe didn't include tomatoes. We had tomatoes to use this year, so with my neighbor (and partner in canning/crime), we came up with a delicious new recipe! It is just the right combination of spicy, savory, and sweet. Chunky and rich in flavor--you will love it!
First peel and chop peaches. Ours were so ripe, I just peeled them with my fingers right out of the crate. If your peaches aren't so easy, here is a great method from Our Best Bites.
Then, chop tomatoes. I recommend Romas or some other more-meaty, less-juicy variety.
It already looks so pretty, huh?
I used my hand-crank food processor to chop all the peppers, onions, and garlic. I still chopped the cilantro by hand. Add all these ingredients, along with lime zest and juice to the tomato and peach mix. Then, stir in 1/2 cup of sugar.
Put your pot on the stove over medium-high heat. While you are waiting on it to boil, mix 4 tablespoons of fruit pectin and 1/2 cup sugar. Once it boils 3 minutes, mix this into the pot, stirring well. Let it boil 3 more minutes.
Ladle the hot salsa into sterilized canning jars, leaving 1/4 inch of head-space. Wipe rims, and set sterilized lids on each jar. Screw on rings to finger-tight. Process in a waterbath canner: 10 minutes for pints, 15 minutes for quarts.
Let them cool on the counter, then store in a cool, dry place.
I love eating salsa I have canned throughout the cold winter months! And peach salsa is such a rare-find. You will love serving it to family and guests through the holidays!
Peach Salsa (Canned or Fresh*)
Makes 10 pints
14 cups peaches, peeled and chopped
6 cups Roma tomatoes, chopped
2 red bell peppers, chopped
3 cups sweet onion, chopped
4-5 cloves garlic, finely chopped/minced
1 cup jalapeno pepper, chopped
3/4 cup cilantro, chopped
1.5 teaspoons salt
3 tablespoons lime juice
1/2 teaspoon lime zest
1 cup sugar-divided
4 tablespoons powdered fruit pectin
1. In a large stock pot, mix tomatoes, peaches, bell and jalapeno peppers, onion, garlic, cilantro, salt, lime juice and zest. Stir in 1/2 cup of sugar. (*If you are making fresh salsa, add full cup of sugar and refrigerate until ready to use.)
2. Place pot on stove over medium-high heat. Stir together remaining 1/2 cup of sugar and fruit pectin.
3. Bring salsa to a full boil. Boil 3 minutes, then stir in sugar and pectin mixture. Return to a boil for 3 more minutes.
4. Ladle hot salsa into prepared canning jars, leaving 1/4 inch of head-space. Wipe rims, apply sterilized lids and rings. Process in a water bath canner--10 minutes for pints; 15 minutes for quarts. Remove and let cool. Store for 1+ year.
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