Peach Salsa

• 6 cups peeled pitted and chopped peaches
• 1 1/2 cups chopped red onions
• 1 red pepper, chopped
• 4-6 jalapenos, finely chopped
• 1/2 cup finely chopped cilantro
• 1/2 cup white vinegar
• 2 teaspoons liquid honey
• 2 garlic cloves, minced
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cayenne pepper

In a large stainless steel or enamel pot combine all of the ingredients and bring to a boil. Stir constantly to prevent scorching. Boil gently for 5 minutes.

Ladle into clean, hot jars leaving 1/4 inch head space.

Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.

• Yields: 8 half pints
• Preparation Time: 30 minutes