I love salsa and I have come to love it even more ever since I realized it can be used for more than just a dip. I have started to use salsas a lot more in cooking. It’s very easy to pour a jar over chicken or pork and bake it. Expanding my horizons even more this year I tried my hand at a sweet salsa. Even though this did not yield a large amount I will be making this again – it is sooooo delicious.
Spicy Peach Salsa
This makes about 12 half pint jars.
3 pounds peaches
1 C cider vinegar
1 C brown sugar, lightly packed
1 Tbsp ground cumin
1 Tbsp salt
1 pound tomatoes, cored, seeded, and diced
1 bell pepper, diced
1 banana or jalapeno pepper, diced
1 red onion, diced
1/4 C minced fresh cilantro
Blanch the peaches to loosen the skins. Place in ice water too cool. Peel, pit, and dice the peaches.
In a large pot combine the vinegar, brown sugar, cumin and salt. Add in the peaches, tomatoes, bell pepper, jalapeno or banana pepper, and onion. Bring this all to a boil.
Reduce the heat and simmer until it has thickened – about 20 minutes. Add in the fresh cilantro, stir, and remove from heat.
This salsa can be used right away or processed in a hot water bath.
To refrigerate, place in containers, and refrigerate for up to a week.
To can this salsa:
Ladle salsa into clean half-pint jars. Process the half-pint jars in a water bath canner for 15 minutes. Turn off the heat, remove lid, and let rest for 5 minutes. Remove jars, let sit for 24 hours and check seals. Store for up to a year.
So, what is your new salsa recipe that you tried this year? If you try this let us know how you like it!
Recipe adapted from Put ‘em Up