Peach Tomato Salsa Recipe

Peach Tomato Salsa
Recipe by: Sandra Lee
Ingredients: Makes 7
9 cups peedled, pitted, and diced peaches
9 cups peeled, cored, seeded, and diced tomatoes
1 cup chopped poblano peppers (about 2 large)
¼ cup seeded and finely chopped jalapeno peppers(about 3)
¾ cup choopped fresh cilantro
1 cup apple cider vinegar
¼ cup bottled lime juice
5 cloves garlic, minced
3 tablespoons light brown sugar
1 tablespoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder

Procedures:
  • Prepare 8 regular mouth pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water bath canner
  • In a large nonreactive (enameled or stainless steel) stockpot, combine peaches, tomatoes, peppers, cilantro, vinegar, lime juice, garlic, sugar, salt, coriader, cumin, and chili powder. Bring to a bil over high heat, stirring often. Reduce heat to medium and simmer for 15 minutes or until slightly thickened.
  • Ladle hot mixture into hot sterilized jars, leaving ½ inch headspace. Remove any air bubbles, and wip jar rims. Immediately cover with lids, and screw on bands to fingertip tightness.
  • Process in boiling water bath canner according to manufacturer’s instruction for 15 minutes. Remove canner lid, and let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter to cool for 24 hours, and chck seals.
NOTE: if you don’t have a water bath canner, prepare salsa through step 3 and store in the refrigerator up to 1 week.
Peach Tomato Salsa Recipe

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