Just in case there is a hurricane heading our way we are prepared with a lot of peach salsa. All we will need to find is are a lot of tortilla chips! This took a long time and lots of chopping. Good thing the salsa is tasty. After all the peaches are off the tree…I don’t want to see a peach until May 2014!
Today peachy adventure is peach salsa. I made a small batch to test it out rather than a full batch for canning. I think it took more time to cut up the ingredients than it took to heat up the salsa!
Peach Salsa II
- 4 cups fresh peaches – peeled, pitted and chopped
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 4 jalapeno peppers, minced
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/4 cup distilled white vinegar
- 1 teaspoon grated lime zest
- 1/4 cup white sugar
- 1 (49 gram) package light fruit pectin crystals
- 3 1/2 cups white sugar
- canning jars
- Sterilize jars and lids.
- In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
- Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.