Monday, August 19, 2013
Canning Peach Salsa
I discovered just how delicious peach salsa can be when I lived in the middle of peach country. I will admit to being skeptical about fruit salsa since I had only experienced tomato salsas, but peach salsa is wonderful. Peach salsa is sweet, spicy, and refreshing. Opening up a jar of peach salsa reminds me of summer which I have come to appreciate more since moving to an area with four distinct seasons. There is something refreshing about enjoying a jar of peach salsa when there is a few inches of snow on the ground.
I like this peach salsa recipe because it uses lime juice to give the salsa a little extra flavor. The original recipe calls for white vinegar, but I used white wine vinegar because I like the more delicate flavor more with peaches. For the vinegar, the acidity needs to be at least 5%. The original recipe also calls for 4 jalapeno peppers, but I used 3 small cayenne peppers instead because most of the members of my family does not like the flavor of the jalapenos. There is a lot of cilantro in this recipe, 1/2 cup, which tends decrease in flavor over time. If the cilantro flavor has diminished a lot after opening the jar of salsa, then I add some fresh cilantro upon opening the jar to freshen up the salsa. I also soak my red onion in cold water for 5 minutes before slicing to remove some of the bitterness of the onions.
Ingredients (makes about 3 pints) modified from Bernardin (Ball's Canadian counterpart)
6 cup peaches, diced
1 1/4 cups red onion, diced
3 cayenne peppers, chopped
1 red bell pepper, chopped
1/2 cup fresh cilantro, loosely packed
1/2 cup white wine vinegar
2 tbsp honey
3 cloves garlic, finely chopped
2 tsp cumin
1/2 tsp cayenne pepper
1/2 cup fresh lime juice
1. Simmer all the ingredients together for 10 minutes.
2. Pack into hot sterile jars leaving 1/2 inch headspace.
3. Adjust lids and process in a boiling water canner for 15 minutes.