Texan Peach Salsa
Description
Peaches are combined with tomatoes, Hungarian wax peppers, yellow jalapenos, and spices in this Texan salsa recipe that's canned to enjoy both now and later.
Ingredients
•
8 cups tomatoes, chopped
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6 yellow jalapenos, chopped
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5 Hungarian wax peppers, chopped and seeded
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4 fresh peaches - peeled, pitted, and chopped
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1/3 large white onion, chopped
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3 cups white vinegar
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6 tablespoons chopped fresh oregano leaves
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4 tablespoons chopped fresh cilantro leaves
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4 tablespoons ground cumin
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2 tablespoons white sugar
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1 1/2 teaspoons salt
Directions
1
Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
2
Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
3
Meanwhile, inspect 7 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
4
Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.