Spicy Peach Salsa
This is a must have salsa recipe if you have some extra peaches that you want to use! It's a sweet tasting recipe that is sure to be a crowd pleaser.
Equipment
- 2 Quart Jars
Ingredients
- 6 cups diced peaches between 2-3 pounds of peaches
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1 tbsp ground cumin
- 1 tbsp salt
- 28 oz can diced tomatoes, drained
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 cup minced fresh cilantro
Instructions
- Prepare an ice bath in a large bowl and set aside.
- In a large pot, blanch the peaches in water for about 60 seconds. Do this by bringing the water to a boil and adding the peaches. Boil the peaches for about 60 seconds, the skin will start to bubble away from the peaches. Remove the peaches from the boiling water with a slotted spoon and put them into the ice bath. Work in batches if necessary to get all the peaches done.
- When all the peaches have been blanched and put into the ice bath, drain the water and set them aside.
- In a large pot, combine vinegar, brown sugar, cumin, and salt. Leave off the heat for now.
- Peel and dice the peaches, adding them to the vinegar mixture as you go to prevent them from browning.
- Make sure the tomatoes, bell peppers, jalapenos, and onions are diced into really small pieces and then add them to the peaches and vinegar mixture.
- Turn the heat on to medium-high and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes. The mixture should thicken.
- When the salsa thickens, turn off the heat and add the cilantro. Ladle into your jars and refrigerate when cooled. Enjoy within about 5 days.