Peach And Jalapeno Salsa Recipes

JALAPENO PEACH SALSA

Steps:

• Mix all ingredients.
• Add salt and pepper to taste.
• Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
• Before serving, taste and adjust seasoning as needed.

MANGO AND PEACH SALSA

Steps:

• Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
• Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

PEACH SALSA

Steps:

• Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
• Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
• Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
• In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
• Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
• Adjust seasonings to taste.
• Add more cayenne pepper if you desire a spicier taste.
• Ladle salsa into hot jars to within 1/4 inch of top for headspace.
• Remove air bubbles by sliding a rubber spatula between the glass and salsa.
• Re-adjust the headspace to 1/4 inch.
• Wipe jar rim to remove any stickiness.
• Center lid on top of jar; apply screw band just until finger tight.
• Place jars in a hot bath in a canner and process for 10 minutes.
• Remove jars and place on a towel, then cover with another towel to cool slowly.
• Jars are sealed when the lids pop and are curved down, (concave).
• Label jars and store in a cool, dark place.
• NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA

Steps:

• Prepare a gas or charcoal grill over medium heat, with one area set to high.
• In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
• Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
• Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.

FRESH PEACH SALSA WITH TOMATO AND JALAPENOS

Steps:

• Mix together peaches, tomato, lime juice, jalapeno pepper, garlic, and onion in a bowl.