Peach Salsa
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
64 servings
- ½ cup vinegar (white or cider vinegar, 5% acidity)
- 6 cups peaches (peeled, pitted, and chopped)
- 1¼ cups red onion (chopped)
- ½ cup jalapeño peppers (finely chopped (about 4 medium)
- 1 cup red bell pepper (chopped)
- ½ cup cilantro (finely chopped and loosely packed)
- 2 Tbsp honey
- 1 clove garlic (finely chopped)
- 1½ tsp ground cumin
- ½ tsp cayenne pepper (optional)
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Preparation
Step 1
Prepare salsa: Pour vinegar into a saucepan. As you chop the peaches, stir them into the vinegar to prevent browning.
Step 2
Cook: Add remaining ingredients to the pot and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently.
Step 3
Can it: Ladle hot salsa into sterilized jars, leaving ½ inch headspace. Remove bubbles, wipe rims, apply lids fingertip-tight.
Step 4
Process: Process in a boiling water bath for 15 minutes for half pints, and 20 minutes for pints (adjust for altitude).
Step 5
Cool & store: Let jars sit undisturbed for 12–24 hours. Check seals, label, and store for up to 18 months.
Step 6
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