9 cups fresh peaches: blanched, peeled & chopped
2 tablespoons fresh lime juice
4 cups fresh tomatoes: blanched, peeled & chopped
2 large green peppers, seeded & diced
1 large red bell pepper, seeded & diced
1/2 cup jalapeno peppers, diced
1/4 cup cilantro (optional)
1 cup vinegar
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 tablespoon crushed red pepper flakes
Peel, pit, and chop peaches, and mix with lime juice as you go!
Combine all ingredients in a stainless steel pot. Bring mixture to boil over medium heat. Cook for 5 minutes stirring frequently, then turn heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Top with sterilized lid. Screw on band tightly. Place jars in boiling water in canning pot, making sure tops of lids are covered. Bring canner to full boil, and process for 10 minutes.
Remove, and cool on the counter for a day before labeling and storing in a cool dark place. Try your best to wait a month before tasting. So so much better after it ages a bit.
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