Peach And Roasted Red Pepper Salsa Recipes

ROASTED PEPPER PEACH SALSA RECIPE

Steps:

• Prepare the canning jars and canning lids by washing in hot soapy water. .
• Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
• Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
• Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
• Preheat the oven to 450 degrees.
• On a large 16 inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
• Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
• Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
• Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
• While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
• Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
• Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
• Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
• Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
• Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
• Fill your hot canning jars with the hot salsa leaving a 1/2 inch headspace.
• Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
• Process filled jars in a hot water bath canner for 20 minutes.
• Makes 5 to 6 pints.

PEACH JALAPEñO SALSA

Steps:

• Directions:
• Blanch peaches by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to slip the skin off the peaches without using a peeler or knife. Then remove the pits and chop into small pieces.
• Score the ends of each tomato crosswise. Blanch by placing them in a large pot of boiling water for 30 seconds. Quickly remove them with tongs or a slotted spoon and plunge them into an ice bath (a large bowl filled with ice water). You'll then be able to peel the tomatoes easily with a knife. Then chop into small pieces.
• Peel the onion and chop all the vegetables into small pieces. Wear gloves when chopping the hot peppers. Chop the cilantro finely, reserving some for the garnish.
• Combine all ingredients in a large cooking pot, add vinegar, honey and spices. Stir. Bring to a boil. Cook, uncovered for 5 to 10 minutes, stirring often. The salsa should be firm not mushy.
• If mixture is too thick add water by the tablespoon until right consistency is reached. If too thin, continue boiling for another 5 minutes or until enough liquid has evaporated and the mixture thickens.
• Allow to cool to room temperature, sprinkle with fresh cilantro and serve.

PEACH AND CUCUMBER SALSA

Steps:

• Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

PEACH AND ROASTED PEPPER SALSA

Steps:

• Halve and seed bell peppers and poblano. Cut away and discard white pith.
• Place peppers and garlic cloves (do not peel) on a pan and broil until pepper skins begin to blacken uniformly. Remove to a closed container, or a bowl with a plate on top, to catch the steam coming off the cooked peppers.
• Meanwhile, slice scallions into a mixing bowl.
• Peel the peaches. Using a sharp knife, make thin slices along one side of the fruit until you hit the pit. Rotate the fruit and slice from each side until you have cut away as much fruit as you can. Dice small and add to the sliced scallions.
• Chop a small handful of fresh cilantro and add to the fruit and onions.
• When the peppers are cool enough to handle, slough off the pepper skins and dice small. Peel the garlic, which will be soft, and slice. Add all to mixing bowl.
• Add just a dash of chipotle sauce. This might be the adobo sauce canned with chipotle chiles -- careful! it's really hot! Tabasco also makes a chipotle pepper sauce.
• Combine all ingredients well, adding salt and pepper to taste. Chill or serve at temperature.