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Spicy Peach Salsa



6 cups peaches peeled, diced
1 cup sugar
1 cup chopped red bell pepper
1 cup cider vinegar (5% acidity)
1/2 cup chopped red onion
1/4 cup bottled lime juice

1/4 teaspoon salt
2 jalapeño peppers, seeded and chopped (2 tablespoons)
2 garlic cloves, minced (1 tablespoon)
1/4 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 1/2 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 1/2-inch headspace and processing 10 minutes. (Note for beginners: it can be tempting to fill your jars to the brim, but leaving a 1/2 inch of headspace is actually what makes your jars seal properly!)

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.

Drain the liquid before serving, and refrigerate after opening.

This recipe makes a good tangy, sweet salsa with a little bit of kick from the jalapenos. Serve it in a bowl with chips for an easy party snack, use it on tacos, or on grilled meats. This recipe yields 8 small jars (250ml each), which I love because it’s just enough for a single serving, which means it won’t go to waste in the fridge after it’s opened. Or of course, you can use bigger jars, and cook several batches to get as much salsa as you can fit in your pantry.


More Recipes:
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