Texan Peach Salsa Recipes

PEACH SALSA

Peach Salsa image

Make and share this Peach Salsa recipe from Food.com.

Provided by William Uncle Bill

Categories Sauces

Time 45m

Yield 8 1/2 pints

Number Of Ingredients 11

Ingredients

6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

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.

TEXAN PEACH SALSA

Texan Peach Salsa image

In this world-class salsa, Texas peaches are combined with tomatoes, Hungarian wax peppers, yellow jalapenos, and spices.

Provided by uhiggs

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 14h20m

Yield 112

Number Of Ingredients 11

Ingredients

8 cups tomatoes, chopped
6 yellow jalapenos, chopped
5 Hungarian wax peppers, chopped and seeded
4 fresh peaches - peeled, pitted, and chopped
⅓ large white onion, chopped
3 cups white vinegar
6 tablespoons chopped fresh oregano leaves
4 tablespoons chopped fresh cilantro leaves
4 tablespoons ground cumin
2 tablespoons white sugar
1 ½ teaspoons salt

Steps:

Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
Meanwhile, inspect 7 pint-sized 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.
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 35 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 6 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 32.4 mg, Sugar 0.8 g

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