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Peach Salsa

Yield: 8 x quarter-litre jars (1/2 pint / 8 oz)

Course Relish
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Yield 8 x quarter-litre jars (1/2 pint / 8 oz)
Calories 11 kcal

Ingredients

  • 125 ml white vinegar (5 % or stronger. 1/2 cup / 4 oz)
  • 1 kg peaches (About 6 cups chopped in largish pieces / 2 lbs. Measured after being peeled and pitted; 6 medium before prep.)
  • 200 g onion (finely chopped. 1 1/4 cups / 7 oz )
  • 4 jalapeno peppers (about 100 g /3 oz whole before seeding and chopping)
  • 1 red bell pepper (about 200 g / 7 oz whole before seeding and chopping. About 150 g / 5 oz after seeding and chopping )
  • 40 g coriander (aka cilantro. Fresh, finely chopped. About 1/2 cup, loosely packed, 1.5 oz.)
  • 1 clove garlic (minced)
  • 1 1/2 teaspoons cumin (ground)
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons honey
  • 2 tablespoons lime juice (bottled or fresh. Optional, for flavour)
Metric - US Customary

Instructions

  1. Put vinegar in large pot.
  2. Prep peaches, stirring pieces into vinegar in pot as you go to prevent browning.
  3. Prep and add remaining ingredients to pot.
  4. Mix ingredients in pot, bring to a boil, then lower to a simmer uncovered for 5 to 10 minutes, until the mixture thickens to your liking, bearing in mind that it will thicken more once cold so don't try to boil it solid. Stir frequently to prevent burning.
  5. Spoon into your choice of the following jar sizes: 125 ml ( 4 oz) jars or 1/4 litre (1/2 US pint / 8 oz / 250 ml) jars.
  6. Leave 2 cm ( 1/2 inch) headspace regardless of jar size.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Process in a water bath or steam canner.
  11. Process either size jar for 15 minutes; increase time as needed for your altitude.
  12. Best after at least a month of jar time.