It's canning season again, which means we are all cutting/peeling/chopping and cooking like mad. This week we've been canning peaches. Peach Salsa is something new for us. We got the recipe from our Cousin Tiffany. Last year she got a bunch of free peaches that happened to be pretty beat up. Not good for canning, but great for salsa.
(You may also eat this fresh)
6 lrg. Onions (red, white, yellow, or any combo) chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches of Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)
Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
Tiffany has done this recipe with a mix of peaches and tomatoes. This year she did a mix of apricots and tomatoes. Both she says are quite delicious!
There is another great recipe we've tried from the Ball Complete Guide to Home Canning Book. I can't give you the actual recipe because of a little thing called copyright, but you can find it on Pg. 215 under Peach Salsa. If you are looking to make a smaller batch this recipe yields only 4 pints.
Both the recipe above and the one from the book are great to eat straight out of the jar with chips, which for us is the true test of a good salsa. You can also use these type of salsa's to flavor pork/chicken dishes, add flavor to sandwiches, and use as a spread on burgers.