Lauren Lehmann | Fayette EC
This salsa can be served immediately after cooking or canned to be enjoyed later. It’s delicious on chips or crackers, or as a condiment for fish or chicken tacos.
1/2 cup white vinegar
6 cups peeled, pitted and chopped peaches
1 1/4 cups chopped red onion
4-5 jalapeño peppers, stemmed, seeded and finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
1/2 cup finely chopped cilantro, loosely packed
2 tablespoons honey
1/2 teaspoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1. Combine all ingredients in a large stainless steel saucepan over medium-high heat. Bring mixture to a boil, stirring constantly, and then reduce heat and simmer gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
2. At this point, you can ladle the hot salsa into hot, sterilized pint jars and follow U.S. Department of Agriculture guidelines for canning, or refrigerate until cold and serve. This salsa will keep up to one week in the refrigerator.
Makes about 6 pints.