Peach Apple Salsa Recipes

PEACH APPLE SALSA

Steps:

• Mix peaches, apple, avocado, tomato, green onion, cilantro, lemon juice, olive oil, sesame oil, cumin, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap and refrigerate for flavors to blend, at least 3 hours.

PEACH APPLE SALSA

Steps:

• Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
• Place pickling spice on a clean, double-layered, 6-inch-square piece of 100% cheesecloth. Bring corners together and tie with a clean string. (Or use a purchased muslin spice bag).
• Wash and peel tomatoes (place washed tomatoes in boiling water for 1 minute, immediately place in cold water, and slip off skins). Chop into ½-inch pieces. Peel, wash and dice onions into ¼-inch pieces. Wash, core, and seed bell peppers; chop into ¼-inch pieces. Combine chopped tomatoes, onions and peppers in an 8- or 10- quart Dutch oven or saucepot.
• Wash, peel and pit peaches; cut into halves and soak for 10 minutes in an ascorbic acid solution (1500 mg in half gallon water). Wash, peel and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. Quickly chop peaches and apples into ½-inch cubes to prevent browning. Add chopped peaches and apples to the saucepot with the vegetables.
• Add the pickling spice bag to the saucepot; stir in the salt, red pepper flakes, brown sugar and vinegar. Bring to boiling, stirring gently to mix ingredients. Reduce heat and simmer 30 minutes, stirring occasionally. Remove spice bag from pan and discard.
• With a slotted spoon, fill salsa solids into hot, clean pint jars, leaving 1¼-inch headspace (about ¾ pound solids in each jar). Cover with cooking liquid, leaving ½-inch headspace.
• Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
• Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.

APPLE PEAR SALSA WITH CINNAMON CHIPS

Steps:

• Preheat oven to 350°. Mix sugar and cinnamon. Spritz both sides of tortillas with cooking spray; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Spread in a single layer on baking sheets. Bake until lightly browned, 10-12 minutes, rotating pans as needed., Place salsa ingredients in a large bowl; toss to combine. Serve with chips.

GRILLED CHICKEN WITH PEACH AND APPLE SALSA

Steps:

• Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.)
• Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Serve with salsa.

PEACH AND APPLE SALSA

Steps:

• Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

APPLE SALSA CANNING RECIPE

Steps:

• Place pickling spices into the center of the pre-cut cheese cloth. Create a little satchel by tying the cloth together with the cotton cooking twine.
• Add all ingredients to a large non-reactive pot
• Bring mixture to a boil and allow to boil for 10 minutes. Reduce heat to simmer and cook until the apples are soft, roughly 1 to 2 hours.
• Remove and discard the satchel of pickling spice.
• Using a potato musher, mash the salsa until the apples break apart. Using a potato musher, mash the salsa until the apples break apart. An immersion blender may also be used, blend until the desired consistency is met.
• Prepare canner, jars, and lids.
• Add salsa to hot jars leaving a 1/2-inch headspace, remove air bubbles, add additional apple salsa as needed.
• Add warmed lids and rings to finger tight.
• Process jars based on your altitude, see chart in the blog post.
• Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.