Peach Salsa III
Serve it with grilled entrees.
6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeo peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1 tbsp lime juice
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Fill boiling water canner with water. Place 8 clean half-pint (250 mL)
mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L).
Place Snap Lids in boiling water; boil 5 minutes to soften sealing
Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin
and cayenne pepper in a large stainless steel or enamel saucepan. Bring
to a boil, stirring constantly to prevent scorching. Boil gently,
stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head
space). Remove air bubbles by sliding a rubber spatula between glass and
food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing
any stickiness. Center Snap Lid on jar; apply screw band just until
fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 10 minutes at altitudes up
to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed
lids curve downward. Remove screw bands; store separately. Wipe jars,
label and store jars in a cool, dark place.
*Wear rubber gloves when handling jalapeo peppers.
From: SF in rec.food.cooking on Oct 19, 1997.
Adapted by Patti Vincent
Mariya Herasymenko / 123RF Stock Photo 7117854