Peach & Tomato Salsa 2014
Source of Recipe
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List of Ingredients
Makes 12 pints
9 cups fresh peaches, chopped
2 tablespoons lime juice ( fresh or bottled)
4 cups fresh tomatoes ( May substitute canned "No salt added" diced tomatoes )
2 large bell peppers, diced
1 large red bell pepper, diced
2 cups sweet onions
1/2 cup jalapeno, diced ( canned or fresh)
1/4 cup cilantro
1 cup vinegar
3 garlic cloves, chopped
1 tablespoon cayenne pepper
3 tablespoons honey
1 tablespoon crushed red pepper flakes
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1.Peel, pit, and chop peaches, and mix with lime juice.
2.Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
3.Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
4.Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
5.Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
6.Turn heat to simmer.
7.Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
8.Place jars in canning pot. Add water, making sure tops of lids are covered.
9.Bring canner to boil, and process for 10 minutes.
10.Remove jars from canner, and place on towel in a cool spot.
11.In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
12.Allow to sit without moving for about 2 days.
13.Label and store jars in a cool, dark place.
Recipe
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