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
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.