I just love having a large batch of fresh, colorful vegetables to work with. Fortunately, peaches are in and the vegetable gardens are producing well, so this morning I made and canned a batch of peach salsa.
Fruit salsa is so popular in my house that this is the second batch that I have made in the last week (all will be gone by next spring). I hope you enjoy the recipe as much as we do.
- 9 cups fresh peaches, mangoes, or a combination of both, peeled and chopped
- 2 Tbsp lemon or lime juice (fresh or bottled)
- 4 cups fresh tomatoes, peeled and chopped
- 2 large sweet peppers, diced
- 2 cups onions, diced
- 2 Tbsp dried jalapeno flakes (or fresh hot peppers if you wish. Add more or less to your desired heat level)
- 1/4 cup cilantro or parsley, chopped
- 1 cup apple cider vinegar
- 3 garlic cloves, minced
- 3 T honey
- 2 T clear gel to thicken
- Mix peaches with lime or lemon juice.
- Combine all ingredients in large pot.
- Bring to boil over medium heat and cook for five or six minutes.
- Remove from heat.
- Ladle into prepared canning jars.
- Screw on lids and process in boiling water canner for 10 minutes.