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Peach Salsa
Recipe reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group. This recipe makes 4 (pint/500 ml) jars.
Ingredients
- 4 pounds/1.8 kg yellow peaches peeled pitted and diced
- 1 1/2 cups chopped red onion
- 1 1/4 cups/295 ml apple cider vinegar
- 1 cup minced red bell pepper
- 2/3 cup/227 g agave nectar
- 3 jalapenos minced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
Instructions
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Prepare a boiling water bath canner and 4 regular mouth pint/500 ml jars.
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Combine peaches, onion, vinegar, peppers, agave, jalapeno, garlic, cumin, and cayenne in a large pot. Bring to a boil and cook vigorously for 10 minutes, until the salsa no longer looks watery.
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Funnel hot salsa into the prepared jars, leaving a 1/2 inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 15 minutes.