Peach Salsa Recipe

This is a peach salsa recipe that I got from my Bernardin cookbook.  Bernardin makes canning jars and they have an excellent book called The Guide to Home Preserving.  My book was copyrighted in 1995 so it is a little older but the Bernardin website also has some great recipes.

Peach Salsa

6 cups of peaches, peeled and chopped

1 1/4 cups of chopped red onion

4 jalapeno peppers, finely chopped

1 red pepper, chopped

1/2 cup loosely packed, finely chopped cilantro or coriander

1/2 cup white vinegar

2 tbsp. liquid honey

1 clove garlic, finely chopped

1 1/2 tsp. ground cumin

1/2 tsp cayenne pepper

Combine all ingredients in a large pot and bring to a boil, stirring constantly to prevent scorching.  Boil gently, stirring frequently, 5 minutes.  Pour salsa into clean, prepared canning jars leaving 1/2 inch head space.  Place lids on jars and place in a boiling water bath for 15 minutes.  Remove jars and cool on the counter.  Check to make sure that the jars have sealed.  Any that didn't should go directly into the fridge and used within 3 weeks.

Use your food processor, if you have one, to chop the onion, red pepper, jalapenos and garlic.  It made making this recipe so much easier than if I had to chop all the vegetables by hand.

Do you have a favourite home preserve? 



Pin It