Peach Salsa

 Based on Marisa McClennan’s recipe, this peach salsa is a mild one w'ith just enough heat to make it a salsa.  Hey, could can always add more.  There are no tomatoes in this one, which is my preference.  You can use this salsa to top your tacos, and also your BBQ’ed chicken or enjoy with tortilla chips.

To make 4 500ml jars.

Ingredients

6 cups.        peeled, pitted and chopped peaches (about 4 lbs)

1 1/2 cups   Finely chopped onion (1 large)

1 1/2 cups   White vinegar

1 cup            chopped, sweet red pepper (1 large)

3/4 cup         granulated sugar

1                   Finely chopped jalapeño pepper 

1                   Finely chopped poblano pepper (or other mild pepper)

3 cloves        Garlic

1 tsp              Ground cumin

1/4 tsp           Cayenne Pepper

Directions

To peel the peaches, prepare a pot of boiling water.  Add the peaches to the boiling water and remove them to a bowl of cold water after about 1-2 minutes.  You should be able to rub off the peach skins quite easily.

To keep peaches from browning, place them in the vinegar called for in the recipe as they are chopped.  

Add the onions, peppers, garlic, sugar and spices to the vinegar and peaches, in a large pot.  Bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the salsa no longer looks watery.  Taste and add additional jalapeño, vinegar, sugar if necessary.

Ladle the hot salsa into the prepared jars, leaving 1/2 inch headspace.  Wipe the rims, apply the lids and bands and place in a steam (or water bath) canner for 15 minutes.  When the time is up, turn off the heat, carefully remove the canner lid and let the jars sit in the canner for about five minutes.  This will help prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.

Enjoy!