Welcome to my second “Canning on Sundays” post!
A number of years ago, when the first fruit based salsas started appearing in grocery stores, my husband and I decided to give them a try (before I started canning my own). We instantly fell in love with a mango/tomato salsa. Ever since then we have always opted for the sweeter fruit based salsa, for our nachos and any recipe that has called for the use of salsa.
Once I started canning and hit tomato season, salsa was high on the list of things to make, what’s a better way to enjoy your tomatoes all winter long? With our love of fruit salsa, I had to find something that came close. Mangos aren’t local, but peaches are in season and local when the tomatoes are ripe. It was only natural to try a peach salsa.
The results were fantastic! The only downside was that we didn’t make enough that first year to make through all the way to the next tomato season.
We have now learned our lesson and always make sure to make a lot to get us just about all the way through!
- 5 cups tomatoes, skinned and seeded
- 9 cups peaches, skinned and pitted
- 2 cups onions, chopped
- 3 bell peppers (any color), chopped
- 2 jalapenos, diced
- 1 cup white wine vinegar
- 1/2 cup fresh cilantro, chopped
- 1/3 cup honey
- juice of 3 limes
- 6 cloves garlic, crushed and minced
- 2 teaspoons cayenne pepper
- 3 teaspoons cumin
- salt to taste
- Prepare canner, jars and lids.
- Add all ingredients to a large pot.
- Bring to a boil and continue to boil for 8-10 minutes.
- Adjust seasonings (add more cayenne, cumin or salt, if desired)
- Remove jars from water and fill, leaving 1/2 headspace.
- Remove air bubbles, wipe rims and affix lids.
- Process in a boiling water bath for 10 minutes.
- Remove from canner and allow to cool.
- *Makes appx. 8 pints