Monday, August 23, 2010

peach salsa

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.

Peach Salsa
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.


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