Peach Salsa

Ingredients

• 6 cups chopped peaches (about 3 pounds)
• 3 large fresh tomatoes
• 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 finely chopped cilantro
• 1/2 cup white vinegar
• 2 tablespoons liquid honey
• 3 garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper

Directions

1. 1

   Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.

2. 2

   Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.

3. 3

   Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

4. 4

   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.

5. 5

   Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.

6. 6

   Adjust seasonings to taste.

7. 7

   Add more cayenne pepper if you desire a spicier taste.

8. 8

   Ladle salsa into hot jars to within 1/4 inch of top for headspace.

9. 9

   Remove air bubbles by sliding a rubber spatula between the glass and salsa.

10. 10

    Re-adjust the headspace to 1/4 inch.

11. 11

    Wipe jar rim to remove any stickiness.

12. 12

    Center lid on top of jar; apply screw band just until finger tight.

13. 13

    Place jars in a hot bath in a canner and process for 10 minutes.

14. 14

    Remove jars and place on a towel, then cover with another towel to cool slowly.

15. 15

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

16. 16

    Label jars and store in a cool, dark place.

17. 17

    NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.