Fiery Peach Salsa
Source of Recipe
From "Southern Living: Little Jars, Big Flavors"
"Habanero pepper makes this salsa extra spicy. Peaches and sugar cut the heat (a little). Try it with tortilla chips or tacos."
List of Ingredients
◦ 6 cups peeled, diced hard, underripe peaches
◦ 1 cup sugar
◦ 1 cup chopped red bell pepper
◦ 1 cup cider vinegar (5% acidity)
◦ ½ cup chopped red onion
◦ ¼ cup bottled lime juice
◦ ¼ teaspoon salt
◦ 2 jalapeño peppers, seeded and chopped (2 tablespoons)
◦ 1 habanero pepper, seeded and minced (1 tablespoon)
◦ ¼ cup chopped fresh cilantro
Sterilize jars and prepare lids.
While jars are boiling, combine all ingredients, except cilantro, in an 8-quart stainless steel or enameled Dutch oven. Add ½ cup water; bring to a boil over high heat, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro.
Fill, seal, and process jars, leaving ½ inch headspace and processing 10 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.
To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Makes 7 (½-pint) jars for the shelf