It’s peach season!
My canning friend said she’d get a box of utility peaches from the local orchard, and we started to list what we’d make: peach-raspberry jam, peach-ginger jam, peach salsa. I envisioned a jar of golden, spicy goodness. Then she said she wanted to use tomatoes in it. I wasn’t convinced, but I am now. I’m totally hooked.
Tomato Peach Salsamakes about 12 pints
- 3 c. chopped onion
- 12 c. peeled, chopped tomatoes
- 8 c. peeled, pitted, diced white peaches
- 4 c. diced bell peppers (mix of red and green)
- 8 cloves of garlic, minced
- 6 jalapeno peppers, minced
- 8 Thai chilis, minced
- 6 c. cider vinegar
- salt and pepper to taste
- Sterilize 12 pint jars, bands, and lids.
- While that’s happening, peel the tomatoes and chop them roughly. Drain off a bunch of the excess juice. Put the tomatoes in a large stock pot. Add the chopped onion, the peeled, diced peaches and the diced bell peppers.
- Mince the hot peppers and garlic. (I like to use a mini food processor for this.) Leave the seeds in for a salsa with a nice heat to it. Combine the hots and garlic with the rest of the ingredients. Salt and pepper to taste.
- Add the cider vinegar and mix well.
- Bring the salsa to a boil. Simmer for 30 minutes to 1 hour.
- Pour into hot sterilized jars. Leave 1/4 inch headspace.
- Screw on caps and process in a boiling water bath for 30 minutes. Turn off heat. Let sit for 10 minutes before removing from water bath.
We had just enough to taste after we filled all the jars. I came home with 6 jars, and I don’t think they’ll last long.