Peach Salsa
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½ Cup White Vinegar
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1 Cup Loosely Packed Cilantro, finely chopped
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6 Cups Peaches: Pitted, peeled, chopped
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3 Tbsp Liquid Honey
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1 ¼ Cup Red Onion, diced
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1 Tbsp Minced Garlic
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4 Jalapeno Peppers, finely diced
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1 ½ tsp Ground Cumin
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1 Red Bell Pepper, Seeded diced
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½ tsp Cayenne Pepper
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Prepare jars.
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In a large stainless steel saucepan combine vinegar and peaches. Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne. Boil over medium-high heat stirring constantly. Reduce heat and simmer, stirring frequently until thickened (about 5 minutes). Remove from heat.
Ladle hot salsa into hot jars leaving ½ inch headspace. Remove air bubbles with the handle of a non-reactive spoon; adjust headspace if needed by adding more salsa.
Wipe the rim of the jar and fastened the 2 piece jar lid.
Place jars in a boiling water canner and completely cover with water. Bring water to a boil and process for 15 minutes. Turn off heat and remove lid. Allow jars to cool slightly in water canner (about 10 minutes) before removing jars. Leave jars undisturbed for 24 hours.
*To prevent peaches from turning brown measure vinegar into the saucepan before preparing peaches. As peaches are chopped place them in the vinegar.
-Great served over salmon, chicken or on chips!
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(When you wash the bottles before storage they will get slippery… bottles break when they fall on the floor! 😉
