First you need some peaches.
I used three and a half in order to get six cups (don't worry, the other half found a good home).
Add some chopped onion, red bell pepper and jalapeno.
Oh, and don't forget the cilantro.
Add some vinegar and honey, and give it a good stir.
Raw pack into jars, filling all the way to the top (it cooks down).
Process in a water bath canner for 20 minutes.
This recipe yielded 4 pints of salsa. I was worried about spiciness, so I didn't add the jalapeno seeds. My salsa turned out very high on the tasty scale, but very low on the spiciness scale. So next time I'll add the seeds.
6 cups pitted peaches, diced
1 1/4 cup diced onion (I just used a whole onion)
4 jalapeno peppers, diced (seed these if you don't want it too spicy)
1 bell pepper, preferably red, diced and seeded (though any color will suffice)
1/2 cup chopped fresh cilantro or 1/4 c dried
3/4 cup white vinegar
2 tablespoon honey
This peach salsa recipe is from a Simple, Green, Frugal Co-op blog post.