Peach Salsa

Peach Salsa:

Peach Salsa....  you might be Wondering why in February I am doing a Peach Salsa?

Well There was a Sale on Peaches today and so Vadora bought a bunch from the Farmer market 

50 cents  a pound you cant beat that price!!!

so I canned some Peaches and took some and turned them into Peach Salsa               Perfect for  Super Bowl

Ingredients * use organic if you can

4 medium peaches, peeled and pitted

2 large tomatoes, cut into wedges and seeded

1 chopped red onion or sweet onion cut into wedges

2 cloves garlic, finely minced

2 teaspoons honey

1/2 cup fresh cilantro leaves

2 garlic cloves, peeled and crushed

2 cans (4 ounces each) chopped green chilies

1 tablespoon finely minced jalapeno pepper, or to taste

4 teaspoons cider vinegar

1 teaspoon lime juice

1/4 teaspoon pepper

Baked tortilla chip scoops

Directions

In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips

Serve with grilled or broiled fish, pork, or chicken.

Makes 1 1/2 to 2 cups.

if you want  to can  your Salsa 

Ingredients * use organic if you can

4 medium peaches, peeled and pitted

2 large tomatoes, cut into wedges and seeded

1 chopped red onion or sweet onion cut into wedges

2 cloves garlic, finely minced

2 teaspoons honey

1/2 cup fresh cilantro leaves

2 garlic cloves, peeled and crushed

2 cans (4 ounces each) chopped green chilies

1 tablespoon finely minced jalapeno pepper, or to taste

4 teaspoons cider vinegar

1 teaspoon lime juice

1/4 teaspoon pepper

4 1/2 cups white sugar

 1 (49 gram) package light fruit pectin crystals

Directions

Sterilize  mason jars and lids.

In a large saucepan, combine all  Ingredients 

Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.

Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

  Wait 5 minutes, then remove jars, cool and store.

this should last you 1-2 years stored airtight 

but it does not last that long im my house 

also

 avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.

Your salsa will probably be darker in color than this.  It depends upon how much spice you use and how long you cook it