Peaches are, by far, one of my favorite fruits to preserve. I mean, I really love canning most fruits, but the things I can do with a peach-wow. One of my most requested recipes right now (and by far one of my favorites) is my peach salsa. I am planning on buying another load of peaches to make more salsa, jam and syrup next week, but took a week off this week to do some pressure canning of summer squash and beans. In the meantime, this is how I make my salsa-I love simple. I have seen other recipes that include extra spices or veggies that just take away from the simple, stunning flavor of this salsa.
6 c pitted peaches, diced
1 1/4 c diced onion
4 jalapeno peppers, diced (seed these if you don't want it too spicy. I personally like only a little edge)
1 bell pepper, preferably red, diced and seeded (though an color will suffice)
1/2 c chopped fresh cilantro or 1/4 c dried
3/4 c white vinegar
2 T honey
Combine all and mix thoroughly. Raw pack into cleaned, sterilized jars and hot water bath for 20 minutes (more if you are too far above sea level).
This post is part of Simple Lives Thursday with A Little Bit of Spain in Iowa!