Peach Salsa

This was my very first canning endeavor and it was easier than I thought it would be. I do suggest though at least quadrupling the recipe when canning to make your efforts worth while.

Cook’s Note: If you don't have peaches, substitute any yellow-orange fruit, including mangoes, pineapples, or papaya.

Peeling Peaches Tip: Using a knife, score the bottoms of the peaches with an X pattern. Bring a pot of water to a roiling boil, add the peaches and parboil for 60 – 90 seconds. Plunge the peaches into an ice water bath and the skins should peel right off. Use the X you made on the bottom of the peaches to peel them.

Peach Salsa

Ingredients:

2 ripe but firm peaches, peeled, pitted and chopped coarse

1 small red bell pepper, cored, seeded and sliced thin

1 small red onion, diced

¼ C chopped fresh parsley leaves

1medium clove garlic, minced

¼ C pineapple juice

6 T lime juice

1 medium jalapeño chile or other medium hot pepper, minced

Salt and ground black pepper to taste

Directions:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

For Canning:

If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.

Process in a water bath canner for:

20 minutes < 1000 feet above sea level
25 minutes 1001 – 5999
30 minutes for another over 6000 ft

Makes about 3 cups

Source: Adapted from Cook’s Illustrated, July 1996 & Home Ec 101

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