SPICY SWEET PEACH SALSA
This is an awesome sweet hot salsa. It's a canning recipe not a fresh mix so with this one, you can have Peach salsa all year round :-) I've changed the recipe some deleting the celery as I don't like it (but to keep the necessary proportions of acids the same for safe canning, I subbed 1 3/4 extra cups green pepper and a 1/4 cup hot pepper. I used jalapeno but you could use your favorite) & adding two extra peaches; This salsa is wonderful w/ grilled chicken or fish or just as a go along to chips.Be prepared;with the jalapenos it DOES have a bite.
Provided by JanetB-KY
Categories Sauces
Time 2h30m
Yield 8 1/2 pint jars
Number Of Ingredients 9
Steps:
- Pour boiling water over tomatoes; leave for one minute.
- Drain and cover with cold water.
- Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
- Drain water and immediately cover with cold water.
- Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
- Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
- Boil slowly, stirring often, until thickened, about two hours.
- Remove spice bag and discard.
- Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
- Process in boiling water bath for ten minutes; cool and store.
Nutrition Facts : Calories 184.7, Fat 0.7, SaturatedFat 0.1, Sodium 441.4, Carbohydrate 44, Fiber 4.7, Sugar 37.9, Protein 3
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