Spicy Peach Salsa

It’s that season when stone fruit, tomatoes and peppers are abundant! So naturally- let’s make salsa!!

This is hands down one of my favorite recipes to can on repeat each year! I do think I make it spicier and spicer each year, so don’t skimp on the peppers!!!

This is delicious on fish tacos, wild salmon and bison tacos!

Jar Sizes: I prefer to use only half pint jars.

Deets://

Peaches 3 lbs - measure after you blanch, peel and pitted.

4 Roma Tomatoes- blanched, peeled and seeds removed

1 Cup chopped onion

5 Jalapeno Peppers - seeds removed and chopped - also delicious if you fire roast these first!!

1 Red Bell Pepper - seeds removed and chopped

3/4 Cup Cilantro Chopped (+/- to your own liking)

1/2 + Cup Tablespoon White Vinegar

1/2 Tsp Cumin

1/2 Cayenne Pepper * optical see note

Pinch of sea salt

1 Tablespoon honey

2 Tbsp lime juice

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I like to chopped everything in my food processor, I started with the peaches. Which I did in batches so they all got a good chop and were even.

Put Vinegar in a large stock pot, add peaches and stir. Meanwhile, in your food processor chop, the remaining veggies, I like to add the tomatoes last so they don’t get to mushy.

Add cilantro, cumin, pepper, honey, juice of fresh lime and a pinch of sea salt. Stir well, and taste test- at this time I would decide if you want extra spice, if so add the cayenne pepper.

Bring salsa to a boil and simmer for 10 minutes.

Meanwhile, get your boiling water canning pot warming, along with lids and rims. Place cleaned and sanitized jars in a bowl of warm water!

Spoon salsa into jars leaving 1/2 inch head space. Remove any bubbles, wipe the rim of the jars, place lids on top. And process jars in water bath canner for 15 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool.

Home canned salsa, is best after it sits for about a month.

Enjoy my foodie friends!

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With love,

Amanda

Happily helping you preserve your summer bounties!!!!!