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
• ½ teaspoon cracked black pepper
• juice from one lemon
• 6 cups peaches rough chopped

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

Ladle hot salsa into hot prepared jars leaving ¼ in head space and process in a water bath for 15 minutes, cool on clean dish towel and store or refrigerate for immediate use.