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Peach & Tomato Salsa

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Ingredients

Adjust Servings:
9 cups fresh peaches, chopped
2 tablespoons lime juice (fresh or bottled)
4 cups fresh tomatoes (may substitute canned "no salt added" diced tomatoes )
2 large bell peppers, diced
1 large red bell pepper, diced
2 cups sweet onions
1/2 cup jalapeno, diced (canned or fresh)
1/4 cup cilantro
1 cup vinegar
3 garlic cloves, chopped
1 tablespoon cayenne pepper
3 tablespoons honey
1 tablespoon crushed red pepper flakes

Nutritional information

100.7
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
6.8 mg
Sodium
23.4 g
Carbs
4 g
Dietary Fiber
18.3 g
Sugars
2.4 g
Protein
3314g
Serving Size

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Peach & Tomato Salsa

Features:
    Cuisine:

    I added more tomatoes and used lime juice in place of vinegar. I also used Mrs. Wages mix for flavor. Will adding Mrs. Wages affect my ph? Will it be safe to can?

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Peach & Tomato Salsa, This is a spicy salsa that my family eats with tortilla chips My daughter serves it with grilled chicken It is easy to prepare and process if you use the canned shortcuts (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers ) Use ONLY fresh, firm yellow peaches!, I added more tomatoes and used lime juice in place of vinegar I also used Mrs Wages mix for flavor Will adding Mrs Wages affect my ph? Will it be safe to can?, How long do you simmer the salsa, 6 minutes cook time cant be it


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    Steps

    1
    Done

    Peel, Pit, and Chop Peaches, and Mix With Lime Juice.

    2
    Done

    Peel and Chop Fresh Tomatoes to Measure 4 Cups (if Using Canned Diced Tomatoes, Drain Excess Juice Before Measuring).

    3
    Done

    Combine All Fresh Fruits and Vegetables in a Large Stainless Steel Pot. Add Vinegar, Honey,Cilantro, Cayenne, and Crushed Red Pepper. ( Do not Add Canned Vegetables Yet).

    4
    Done

    Bring Mixture to Boil Over Medium Heat. Cook For 3 Minutes, Stirring Frequently.

    5
    Done

    Add Any Canned Vegetables, and Cook For 3 More Minutes. .continue Frequent Stirring.

    6
    Done

    Turn Heat to Simmer.

    7
    Done

    Ladle Salsa Into Hot Sterilized Canning Jars, Leaving 1/4 Inch Headspace. Wipe Jar Rim With Clean Cloth or Napkin. Top With New Sterilized Lid. Screw on Band Tightly.

    8
    Done

    Place Jars in Canning Pot. Add Water, Making Sure Tops of Lids Are Covered.

    9
    Done

    Bring Canner to Boil, and Process For 10 Minutes.

    10
    Done

    Remove Jars from Canner, and Place on Towel in a Cool Spot.

    11
    Done

    in About an Hour, Check to Make Sure That Lids Have Sealed. Refrigerate or Reprocess Any That Are not Sealed.

    12
    Done

    Allow to Sit Without Moving For About 2 Days.

    13
    Done

    Label and Store Jars in a Cool, Dark Place.

    Avatar Of Camila Long

    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

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