Peach-Tomato Salsa

Retired Member 1 7/17/2010, 7:36 pm

6 cups chopped peaches (no need to peel)
3 cups chopped tomatoes
1-1/2 cup chopped red onions (I use half red and half bermuda)
4 medium finely diced jalepenos
1 chopped large red, yellow, or green bell pepper
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 Tbs. honey or brown sugar
3 finely chopped garlic cloves
1-1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

Chop all vegetables (food processor works well).
Combine everything in a large stainless or enamel pot.
Bring to a boil stirring often to prevent it sticking. Cook 5 - 10 minutes until excess liquid is boiled out.
Taste. Add more cayenne if not spicey enough. If too spicey, I add a small can of tomato sauce.
Pack into 1 pint jars, wipe, seal, and process 10 minutes in a water bath canner.
Adjust lids and allow to cool.
Makes 5+ pints. (I usually get 5 full and one half pint).

Variation: Use an equal amount of peaches and tomatoes for a more traditional, less sweet, salsa taste.

Megan 7/17/2010, 7:57 pm

Oh, you are making me drool! drooling

Retired Member 1 7/18/2010, 7:52 am

I've made three batches with this same recipe, but in the third batch yesterday I added a small jar of chopped chipotle peppers. Oh my! Heaven on earth. In my final batch today (running out of peaches), I'm going to add 2 jars of chipotles and only 2 jalepenos, and keep that as my "private reserve". This, along with the plum preserves I made last month and the pear relish I'll make when the pears are ripe, will be my Christmas gifts this year to family and friends. (I just love giving gifts from the garden. Peach-Tomato Salsa Icon_biggrin

)

chocolatepop 7/18/2010, 9:21 am

nice recipe! You should try adding some pineapple Wink

Megan 7/18/2010, 10:08 am

That is funny... I've made peach salsa before using chipotles in adobo. It is wonderful. (Just never canned it!)

craftsmaster 9/9/2010, 6:20 am

Nice list of ingredients and instructions for making a dish. Only one herb has really kept its status among cooks as a must-have, and that's parsley. Today, few of us are even aware of herbs such as hyssop, rue, or horehound, let alone use them daily in our cooking.
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Using your Home Herb Garden harvests

**Furbalsmom** 9/9/2010, 10:36 am

Thanks for the recipe, it sounds great. Very timely as I just got some peaches. Unfortunately, here in the Pacific NorthWest, no one has much in the way of tomatoes. Guess I will have to break down and hit the farmer's market.

Wyldflower 9/9/2010, 12:13 pm

I just got a sackful of peaches, too... and I have some tomatoes (that I'll supplement from the market)... sounds like peach salsa canning time!

Craftsmaster... I'm checking out your link... awesome information - I have so much to learn! I've got horehound and lemon balm and summer savory in my herb bed that I will learn how to use, with help from you!

Retired Member 1 9/9/2010, 2:30 pm

Wyldflower wrote:I just got a sackful of peaches, too... and I have some tomatoes (that I'll supplement from the market)... sounds like peach salsa canning time!

Craftsmaster... I'm checking out your link... awesome information - I have so much to learn! I've got horehound and lemon balm and summer savory in my herb bed that I will learn how to use, with help from you!

Wonderful. If you really want a "wow" factor, cut the jalepenos to just 2 and add a small can (7 oz) of chipotle peppers in adobo sauce.

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