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.