Peach Salsa Recipe

Peach Salsa Recipe
From the Ball Complete Guide to Preserving

Makes about eight 8-ounce (250 ml) jars

1/2 cup white vinegar 125 ml
6 cups chopped pitted peeled peaches 1.5 L
1 1/4 cups chopped red onion 300 ml
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro 125 ml
2 Tbsp liquid honey 30 ml
1 clove garlic, finely chopped
1 1/2 tsp ground cumin 7 ml
1/2 tsp cayenne pepper 2 ml

1. Prepare canner, jars, and lids.

2. In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno 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 minutes. Remove from heat.

3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water by 1-2 inches. Bring to a boil and process for 15 minutes. Turn off heat and remove canner lid. Wait 5 minutes, then remove jars, cool and store.This salsa is great with grilled meats and seafood as well as with chips!