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Full Online Book HomeLearning KitchenFruit - Peach - Peach Salsa
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Fruit - Peach -  Peach Salsa Post by :prasham3399 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2874

Click below to download : Fruit - Peach - Peach Salsa (Format : PDF)

Fruit - Peach - Peach Salsa

6 cups prepared peaches, about 12 medium or 3 lb.
1 1/4 cups chopped red onion
4 jalapeno peppers, finely chopped (wear rubber gloves when handling peppers)
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin (I thought this was too strong so I decreased it to 1 level tsp)
1/2 tsp cayenne pepper (I used a heaping tsp)

Fill boiling water canner with water. Place 8 clean half pint jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups.

Place jar lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin, and cayenne peppers in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into hot jar to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center jar lid; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.

Cover canner; return water to a boil; process for 10 minutes at altitudes up to 1000 ft. Remove jars; Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool dark place.

Peach Salsa
Recipe by: American Institute for Cancer Research Internet

4 peaches, peeled and diced
1/4 cup raisins
1/4 cup red onion, diced
1 tablespoon lemon juice (or more)

Combine the above and refrigerate several hours. Serve with grilled chicken or fish, or scoop up with warm tortilla and pita quarters.
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Fruit - Peach Salsa Fruit - Peach Salsa

Fruit - Peach Salsa
1/2 teaspoon minced fresh gingerroot 5 peached, peeled, chopped and divided 1/4 cup minced green onion 1 1/2 tablespoons sugar 1/2 teaspoon dry mustard 1 1/2 tablespoons lime juice 1/8 teaspoon salt 1/8 teaspoon white powder Combine gingerroot and 1/4 of the the peaches in container of an electric blender; process until smooth.Combine remaining peaches, pureed peaches and remaining ingred., stirring gently; cover and chill up to 4 hrs.

Fruit - Peach -  Peach Rib Sauce Fruit - Peach - Peach Rib Sauce

Fruit - Peach -  Peach Rib Sauce
6 oz jar peach baby food 1/2 c firmly packed brown sugar 1/3 c ketchup 1/3 c white vinegar 2 tbsp soy sauce 2 garlic cloves, minced* 1 tsp ground ginger Stir all ingredients together and store in an airtight container. Chill for up to 2 weeks. Use for grilling or basting pork chops, ribs or chicken. Makes 1 1/2 cups. *Or substitute 1/8 tsp garlic powder