~Peach Salsa~

Just a Thought ~
I remember the first time I ate Peach Salsa. We were at a Whole Foods store and they had out a sample of the salsa with some chips. Those that really know me, know that I don't touch samples, nor do I allow my son touch them. (There's too many germs crawling around!) This particular day we came upon the sample lady opening up a new jar of salsa and bag of chips.  She even had a new container for both. When I saw this, I thought, "Oh go ahead! You know you want to try them."  All I can say is YUM!  And the rest is History...

Until I found 2 recipes of homemade peach salsa. I used both to create this recipe that is a family favorite.

FYI~ processing the jars of salsa means to boil them at a rolling boil.

Peach Salsa

6 cups chopped peaches(about 3 lbs)
3 large fresh tomatoes diced
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup white vinegar
2 tablespoons honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.Adjust seasonings to taste.Sterilize jars and lid-flatsby boiling the jars in a pot of water.

Ladle salsa into hot jars to within 1/4 inch of top for headspace.Remove air bubbles by sliding a rubber spatula between the glass and salsa.Wipe jar rim to remove any stickiness.Apply lid-flats and bands on to jar.

Place jars in a hot water bath in a canner or another large pot and process for 10 minutes. Make sure there is about 2 inches of water over the tops of the jars before processing.

Remove jars to cool.

Jars are sealed when the lids pop and are curved down, (concave).