I have a confession. A couple of years ago I shared a peach salsa recipe. The original recipe was from Put ‘Em Up, still one of my favorite canning books. But the truth is, that was the only year I made that particular salsa. For the last two years I’ve been making a completely different peach salsa. And hiding it from you. Pretending Put ‘Em Up’s recipe was the best one out there. But no. I’ve found better. Can you forgive me?
In my eyes there have always been a few main ingredients to salsa. Tomatoes (or sometimes fruit in its place), onions, hot peppers, acid (in the form of vinegar or citrus) and my least favorite ingredient…cilantro. We’ve talked about my hate for cilantro before. There’s really just nothing to love about it. But I always thought it had to be part of salsa. I don’t really know why. It was just always there. But two years ago, when reading through Food in Jars I found the perfect peach salsa recipe. It looked bright, tangy, just enough heat. And best of all, it was cilantro free. Once again Marisa McClellan is my hero.
Cilantro Free Peach Salsa (Adapted from Food in Jars) Makes 6 pints
- 9 c peaches, peeled, pitted and chopped (about 6 pounds)
- 2 1/2 diced red onion
- 2 1/4 distilled white vinegar
- 1 1/2 c chopped red bell pepper
- 1 1/4 c granulated sugar
- 3 jalapeño peppers, minced
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
Combine all ingredients in a large dutch oven and bring to a boil. Reduce heat and simmer until the salsa no longer looks watery, about 10 minutes.
Ladle salsa into hot, sterile pint jars, leaving 1/2-inch headspace. Wipe rims clean, apply lids and bands and process in a boiling water bath for 15 minutes.