PEACH SALSA
Brenda Litzke
Peach Salsa gets a waterbath for 15 minutes for extended shelf stability. You can double the recipe.
6 Cups peeled and diced peaches (or dried peaches soaked in water to rehydrate)
1 1/4 cups chopped onion
4 jalapeno peppers, chopped (seeded if you don't like it too hot)
1/2 cup white vinegar
1 red bell pepper, seeded and chopped
1/2 cup sugar
1 clove garlic, finely chopped
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1 tbs coarse salt
In a large stainless steel saucepan, combine vinegar and peaches. Add onion, jalapeno and rest of ingredients. Bring to a boil, stirring constantly. Reduce heat and boil gently, until slightly thickened, 5 - 10 minutes. Remove from heat.
Ladle into hot jars, leaving half inch headspace. Remove air bubbles. Wipe rims. tighten lids and process in boiling water batch for 15 minutes.
Cool and check for seal.