Peach Salsa
From Canning Granny
½ cup white vinegar
6 cups chopped pitted and peeled peaches
1-1/4 cups chopped onion
4 jalapeño peppers, seeded (if desired) and chopped
1 red bell pepper, seeded and chopped
½ cup loosely packed finely chopped cilantro
2 Tbsp. liquid honey (I left this out)
1 clove garlic, finely chopped (I added 4 cloves garlic)
1-1/2 tsp. ground cumin
½ tsp. cayenne pepper
** I also had a lime lying around and added that to the mix**
In a large, stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeño peppers, red pepper, cilantro, honey, garlic, cumin, and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5-10 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving a half inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more salsa. Wip rim. Tighten hot lids onto jars to fingertip tightness.
Process in boiling water bath for 15 minutes.
Cool and let seal.
From Canning Granny
½ cup white vinegar
6 cups chopped pitted and peeled peaches
1-1/4 cups chopped onion
4 jalapeño peppers, seeded (if desired) and chopped
1 red bell pepper, seeded and chopped
½ cup loosely packed finely chopped cilantro
2 Tbsp. liquid honey (I left this out)
1 clove garlic, finely chopped (I added 4 cloves garlic)
1-1/2 tsp. ground cumin
½ tsp. cayenne pepper
** I also had a lime lying around and added that to the mix**
In a large, stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeño peppers, red pepper, cilantro, honey, garlic, cumin, and cayenne. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5-10 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving a half inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more salsa. Wip rim. Tighten hot lids onto jars to fingertip tightness.
Process in boiling water bath for 15 minutes.
Cool and let seal.