FRESH PEACH SALSA WITH TOMATO AND JALAPENOS
Fresh peach salsa. Serve with tortilla chips. Can be eaten immediately or allowed to sit for a few hours so flavors can develop.
Provided by DarlingCook
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 3.4 mg, Sugar 3.6 g
PEACH & TOMATO SALSA
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
Provided by Preschool Chef
Categories Lunch/Snacks
Time 1h20m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
HEIRLOOM TOMATO SALSA
Provided by Food Network
Time 5m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.
GOLDEN TOMATO AND PEACH SALSA
This golden sweet and mild salsa is a great solution for those heirloom yellow or orange tomatoes and combines well with peaches, which are being harvested at the same time. It is a favorite of the kids who are not always fond of typical salsas and shy from spicy foods. It also makes an excellent gift as a unique canned good.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 14h5m
Yield 256
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
- While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
- Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
- Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 5.4 calories, Carbohydrate 1.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 28 mg, Sugar 1.1 g
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