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You are here: Home / Canning / Peach Salsa

Peach Salsa

August 20, 2010 by athomewithrebecka 2 Comments

Best Salsa Close up
Canning Peach Salsa
  • 4 cups red, yellow and orange bell peppers medium dice
  • 2 large jalapeño peppers seeded and ribs removed
  • 3 scotch bonnet (Habanero) peppers seeded and ribs removed
  • 5 piquello peppers seeded and ribs removed
  • 6 Roma tomatoes rough chopped
  • 1 large sweet onion chopped
  • 2 large clove garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 cup fresh or dried apricots chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • juice from one lemon
  • 6 cups peaches rough chopped
Method:

in a large sauce pot cook first 12 ingredients for 20 minutes,

add peaches and cook added 20 minutes

Ladle hot salsa into hot prepared jars leaving 1/4 in head space and process in a water bath for 15 minutes, cool on clean dish towel and store or refrigerate for immediate use.

Peach Salsa Served with Arapas Cotija,
Arapa Best Sliced half Yellow Bird Plate

Filed Under: Canning, Condiments Tagged With: canning, Condiments, Peach Salsa, Preserving

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Comments

  1. Rebecka

    August 21, 2010 at 4:51 PM

    Colorado peaches have been fantastic this year and my peach salsa was a great success..we've already opened three jars!! I'm always looking for different ideas so I would love to see your peach salsa recipe.Big Hugs from Colorado♥

    Reply
  2. The Cilantropist

    August 21, 2010 at 7:18 AM

    Oh wow, I JUST made some peach salsa and I didnt even think to can it! I am really looking forward to seeing more from your site, I think canning is such a great thing although I dont do it as often as I should… 😉

    Reply

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