Peach salsa (with canning instructions)
This is my modified version of this recipe, doubled and tweaked. If you don't want to can it, you could just skip the pectin and cut the recipe in half (you could even skip the cooking if you're not preserving it). This will be awfully nice come winter, though, and it looks pretty in the jar.
Peach Salsa
8 cups peaches (peeled, pitted, and diced)
1 cup diced onion
1 cup chopped red/yellow bell pepper
8 jalapenos, seeded and diced (check heat of your peppers and adjust accordingly)
1/3 c. chopped fresh cilantro
6 cloves garlic, minced
1 Tbsp. ground cumin
1/2 cup white vinegar
2 tsp. grated lime zest
2 15-oz. cans diced tomatoes, preferably fire roasted ones
1/4 cup sugar
1 box pectin for reduced-sugar recipes (I used this one.)
2 tsp. powdered chipotle, or other heat source to taste
more sugar to taste
1. Sterilize jars and lids (this should make roughly 12 cups, or 6 pints).
2. In a large, nonreactive saucepan or Dutch oven, combine ingredients from peaches down to the lime zest. Stir together pectin and 1/4 cup sugar. Bring to a full rolling boil, add to the other ingredients and taste. Adjust sugar and other seasonings. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
3. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
The original recipe calls for a truly obscene amount of sugar, and so much pectin (twice as much as here) that commenters say you basically wind up with salsa-flavored jam. Last night I made a single batch (half this amount) with about 2/3 cup sugar, and it was still really too much. The consistency was ok but still a little thick, which should loosen up with less sugar as well.
Be sure to include the vinegar in the recipe, which keeps the pH low enough to safeguard against botulism.
Here's some of it with the rest of last night's dinner:
Peach Salsa
8 cups peaches (peeled, pitted, and diced)
1 cup diced onion
1 cup chopped red/yellow bell pepper
8 jalapenos, seeded and diced (check heat of your peppers and adjust accordingly)
1/3 c. chopped fresh cilantro
6 cloves garlic, minced
1 Tbsp. ground cumin
1/2 cup white vinegar
2 tsp. grated lime zest
2 15-oz. cans diced tomatoes, preferably fire roasted ones
1/4 cup sugar
1 box pectin for reduced-sugar recipes (I used this one.)
2 tsp. powdered chipotle, or other heat source to taste
more sugar to taste
1. Sterilize jars and lids (this should make roughly 12 cups, or 6 pints).
2. In a large, nonreactive saucepan or Dutch oven, combine ingredients from peaches down to the lime zest. Stir together pectin and 1/4 cup sugar. Bring to a full rolling boil, add to the other ingredients and taste. Adjust sugar and other seasonings. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
3. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
The original recipe calls for a truly obscene amount of sugar, and so much pectin (twice as much as here) that commenters say you basically wind up with salsa-flavored jam. Last night I made a single batch (half this amount) with about 2/3 cup sugar, and it was still really too much. The consistency was ok but still a little thick, which should loosen up with less sugar as well.
Be sure to include the vinegar in the recipe, which keeps the pH low enough to safeguard against botulism.
Here's some of it with the rest of last night's dinner: