Peach Salsa

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.

Ingredients

• 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

Directions

1. Mix peaches with lime or lemon juice.
2. Combine all ingredients in large pot.
3. Bring to boil over medium heat and cook for five or six minutes.
4. Remove from heat.
5. Ladle into prepared canning jars.
6. Screw on lids and process in boiling water canner for 10 minutes.

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