Thursday, August 29, 2019

Peach Salsa

One of the things I wanted to try with all those peaches I got this season was a peach salsa. I found a recipe that uses honey as the sweetener which is also appealing to me. I used a recipe I found online but increased the jalapeƱos because I had more that I wanted to use up. Here's my tweaked recipe: 

12 large ripe peaches, peeled and diced
¼ cup lime juice
½ cup honey
1 large red onion, finely diced
4 cloves garlic, minced
3 jalapeƱo peppers, seeded and finely diced
4 T. chopped fresh cilantro


Mix all the ingredients except for the peaches and set aside in a bowl. As the peaches are chopped, add to the bowl, stirring to coat the peaches. Ladle into jars, leaving a half-inch headspace, and process for 25 minutes in boiling water. On taste-testing the salsa before it went into the canner I found it very garlicky but I suspect it will mellow with the processing.

2 comments:

  1. Mix peach salsa with a can of drained, rinsed black beans and a cup of fresh or frozen (thawed) corn. Bang, side dish.

    ReplyDelete
  2. This salsa won third place in the canning division and second place in the baking with honey division!

    ReplyDelete