Fruit salsas (which donít contain tomatoes) can be nutritious toppings for ice cream. For something quite different, try this on graham crackers, pancakes or waffles, or rolled up in a crepe with a dollop of whipped cream.
Tip: To prevent the peaches from browning, we recommend measuring the vinegar into the saucepan before preparing the peaches. As the peaches are chopped, drop them into the vinegar, stirring to ensure all the surfaces are covered. When all have been chopped, continue with Step 2.
If you prefer milder salsa, remove the seeds and devein the jalapenos before chopping.
1/2 cup white vinegar
6 cups chopped pitted peeled peaches
1 1/4 chopped red onion
4 jalapeno peppers, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup loosely packed finely chopped cilantro
2 teaspoons liquid honey
1 clove garlic, finely chopped
1 1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Prepare canner, jars, and lids.
In a large stainless steel saucepan, combine vinegar and peaches.
Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin, and cayenne.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.
Remove from heat.
Ladle hot salsa into hot jars, leaving 1/2 inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.
Center lid on jar.
Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.
Bring to a boil and process for 15 minutes.
Remove canner lid.
Wait 5 minutes, then remove jars, cool and store.
Variation : For added flavor, replace 1 cup (250 ml) of the peaches with chopped pitted peeled apricots.
posted by Pat in IN