I know. I know. I said I wasn’t going to do it. I wasn’t going to can anymore peaches. I was done canning peaches this year. I also said I wasn’t going to make Peach Salsa, but guess what, I changed my mind.
The peaches were just staring at me and begging to be used for something. I already made peach cobbler, peach lavender jam, spiced pickled peaches, and froze some peaches for later use so what else was there to make? I guess I could’ve just eaten them, but they seemed to have a higher calling than just to be eaten plain.
The more I looked at the ingredients in this salsa recipe, the more I wanted to make it. I mean, how can you go wrong with peaches, tomatoes, red bell peppers, cumin, jalapeño and onions? I knew my oldest son would eat it if no one else would. He loves really spicy and hot stuff.
So, that’s what I did. I made Spicy Peach Salsa. Actually, I made the salsa last month when I was canning peaches, but just now got around to posting about it.
Spicy Peach Salsa
Makes: 6 cups
Adapted from Put ’em Up! by Sheri Brooks Vinton
Ingredients:
- 3 pounds peaches
- 1 cup cider vinegar
- 1 cup brown sugar, lightly packed
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 pound tomatoes, cored, seeded, and diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 1 red onion, diced
- 1/4 cup minced fresh cilantro
Directions:
Working in small batches, blanch the peaches in boiling water for 30 seconds to loosen the skins.
Using a slotted spoon, remove the peaches from the water and drop them carefully into an ice-water bath. Drain the peaches.
For a step-by-step tutorial on blanching, cooling, peeling and slicing the peaches, refer to my Pickled Ginger Peaches post.
Combine the vinegar, brown sugar, cumin, and salt in a large nonreactive pot.
Peel, pit, and dice the peaches, and add them to the pot. Add the tomatoes, bell pepper, jalapeño, and onion, and bring to a boil.
Reduce the heat and simmer until thickened, about 15 minutes. Add the cilantro and remove from the heat.
Ladle the salsa into clean, hot half-pint canning jars, leaving 1/2 inch headspace.
Release trapped air.
Wipe the rims clean, center lids on the jars and screw on jar bands.
Process for 15 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation.
Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
The salsa smelled so good while it was simmering. I’m looking forward to using it in my favorite Mexican Skillet Chicken recipe.
Happy Canning and Baking!
Cathy
Here are some of the canning references I use:
- Ball Complete Book of Home Preserving
- The Complete Book of Small-Batch Preserving
- Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
- National Center for Home Preservation
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