Salsa has always held a special place in our hearts! Fresh tomatoes, onions, and peppers are staples on our table, bringing vibrant flavors to every meal.
At first, I was hesitant to try peach salsa—but not anymore. This delightful blend of sweet and spicy is a game-changer! It’s perfect for topping grilled chicken, adding a twist to an omelet, or simply enjoying with your favorite chips.
Fresh Peach Salsa
Ingredients:
1/ cup apple cider vinegar
6 cups peeled and chopped peaches
1 1/4 cups chopped onion
2 jalapeno peppers, seeds removed, finely chopped
2 hot yellow wax peppers, seeds removed, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro
2 tablespoons honey
1 clove garlic, minced
1 1/2 teaspoons ground cumin
Directions:
Makes 5 pint jars
In a large stainless steel pot, combine vinegar and prepared peaches. Add onion, peppers, cilantro, honey, garlic, and cumin. Stirring constantly, bring to a boil over medium-high heat. Reduce heat, boiling gently and stirring often, until slightly thickened, around 4 to 5 minutes. Remove from heat.
Ladle hot salsa into your prepared jars, leaving 1/2 inch head space. Remove air bubbles and wipe rim of jar with a clean damp cloth. Center lid on jar and screw band down snugly.
Place jars in rack inside waterbath canner. Make sure tops of jars are covered by at least 1 to 2 inches of water. Bring water to a boil and process for 15 minutes. Remove canner lid and remove jars onto a folded towel after 5 minutes. Allow to cool and set for 24 hours before storing in a cool dark space. Be sure to check seals before storing. If a jar hasn’t sealed, immediately store it in the fridge.
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