So, if you don’t know, I’ve challenged myself to create a new recipe of some kind every week for a year. (with allowances for times when I’d cry if I had anything else on my plate.)
This is Week 1, and I’m presenting you with my recipe for Peach Salsa. It’s not something I’ve tried to can – I don’t think its got enough acid for that, but its quite tasty and does pretty well in the freezer (assuming you have any left!)
The pictures I took didn’t come out, so I’ll try harder for next week’s recipe with those.
- 1 cup cider vinegar
- 6-7 peaches, peeled and chopped
- 1 medium sweet or white onion
- 3 jalapeno peppers, seeded and chopped
- 1 Hungarian wax pepper, seeded and chopped
- 1 red pepper (or green, if you like) seeded and chopped
- 3 large tomatos, peeled, juiced/seeded, and chopped
- 3 cloves of garlic, minced
- juice of 1 lime
- 2 tsp cumin
- 1 tsp salt
- 1/4 tsp cayenne pepper
- Blanch and peel the peaches. This is the hardest part, in my opinion.
- Chop all veggies.
- Mix everything together and separate into containers. I think mine made about 4ish pints. I had someone helping me by taste testing as I went. A lot.
- Its good right then, but better if it sits in the fridge overnight.
- To be honest, I’m not sure how long this lasts in the fridge. It’s never made it more than a few days at our house.