Peach Salsa

About 3 years ago, our little beaut' of a peach tree outdid itself and rained peaches. We made peach salsa, among other things, and I've never forgotten that deliciousness. 

Our peach tree gave us all of 2 dozen peaches this year. The squirrels got to half of them and the other half were amazing... but you know, there were not enough to cook with. 

Luckily, our friends Kris and Charles, generously gifted us a bag of their home grown peaches. So today was salsa day and in case you want the recipe, here goes:

PEACH SALSA

Ingredients

6-8 cups freshly diced peaches

6-8 large tomatoes (Or double if you use Roma)

1 cup finely chopped red onions

4 jalapeno peppers (seeds removed and finely chopped)

1 large sweet red pepper (seeds removed and finely

chopped)

½ cup finely chopped cilantro

2 tsp minced garlic

1 tsp ground cayenne pepper (more for more heat)

2 tsp ground cumin

¼ cup honey

½ cup white vinegar

Instructions

How to Make Peach Salsa

Blanch peaches and cool in sink of ice cold water. Peel, pit and chop into small chunks.

Blanch tomatoes and cool in sink of ice cold water. Peel, remove seeds and chop into small chunks.

In a large cooking pot, combine all ingredients and bring to a boil. 

Cook, uncovered for about 5 minutes, stirring often. If mixture is too thin, continue boiling for another 4-5 minutes or until enough liquid has evaporated and the mixture thickens.

Canning Peach Salsa Directions

Ladle peach salsa into hot jars within ½ to ¼ inch from the top.

Using a paper towel, wipe the rim to remove any residue.

Center lid and hand tighten. Repeat until you run out of salsa to fill jars.

Place jars into a hot bath canner.. Process for 10 minutes; increase time as needed for your altitude.

Let them sit 12 hours... or... chill it and scoop onto a blue corn chip ASAP!