Pickled Peach Salsa
By Sheena Moore of Sheena’s Pickles
7 cups (ripe, but not over-ripe) peaches, peeled and diced
1 1/4 cup red onion (or any onion), diced
3 large poblano peppers (or any pepper in season), diced (with seeds removed)
1 purple bell pepper (or any bell pepper)
1/4 cup fresh cilantro, chopped (optional)
1/2 cup white vinegar (at least 5% acidity)
2 tbsp. local honey
2 tsp. cumin
1/4 tsp. cayenne
1-2 garlic cloves minced
Chop and prepare all the ingredients. Combine them in a large cooking pot and set aside.
Place jars in the canner and bring to a boil. Get your hot, sterilized jars and lids close to ready.
Bring the salsa to a boil, then lower the temperature and let it simmer for 5-10 minutes. You want the peaches and the veggies to get a little soft but not mushy. However, this will depend on how ripe the peaches are prior to boiling them.
Remove jars from the canner and transfer salsa to hot jars, leaving ½-inch headspace. Place on sterilized lid and ring. Process in a (boiling) hot water bath for 10 minutes. If you need help on how to safely can, please see Ball’s Canning video and steps for canning here.
Yields about 4 pints. This recipe can be canned or can be eaten immediately.