A continuation of yesterday’s post and my weekend of salsa making. First I made one of the prettiest corn salsas I’ve ever seen! Still hoping to find a cannable corn & black bean salsa recipe (let me know if you have one!) but until then, this one did just fine. To use up the rest of my CSA cilantro I wanted to try something peachy. My favorite part about this recipe? No tomatoes to muddle the peach flavor. The peaches were certainly the star, highlighted by some onion, peppers and spice.
Peach and Cilantro Salsa (from Canning for a New Generation) makes 5 pints
- 5 lbs ripe peaches, peeled, pitted and diced (about 9 cups)
- 1/2 c lime juice
- 6 oz sweet onion, diced (about 1 c)
- 3 oz red bell pepper, diced (about 1/2 c)
- 2 tbsp minced seeded serrano chili
- 4-6 tbsp sugar, to taste
- 2 tsp kosher salt
- 1/4 c cider vinegar (5% acidity)
- 1 tsp crushed red pepper flakes
- 1/2 c chopped cilantro
Put all ingredients except cilantro in a 6 to 8 quart pot. Bring to a boil, then simmer, stirring occasionally until the onion is tender and peaches soft, 20 to 30 minutes. Stir in cilantro.
Ladle salsa into clean, hot pint jar leaving 1/4 inch headspace. Wipe the rims clean; center lids on jars and screw on jar bands. Process in boiling water bath for 10 minutes. Remove jars and leave undisturbed for 12 hours. Label and store sealed jars.