Peach Tomato Salsa ~ Featuring Crosby Organics Peaches

Peach Tomato Salsa

Makes 8 pints.

You'll Need:

5 cups tomatoes, peeled, seeded, diced

10 cups peaches, peeled, diced

2 cups onions, diced

3 bell peppers, diced

3 jalapeno peppers, finely diced to equal ¼ cup

¼ cup cilantro, finely chopped

4 cloves garlic, crushed and minced

1 cup apple cider vinegar

¾ cup sugar

¼ cup honey

2 tablespoon lime juice

1 teaspoon cayenne pepper

1 tablespoon cumin

2 teaspoon crushed red pepper flakes

 

How To:

Peel, pit and chop peaches, sprinkle with lime juice to prevent discolouring. Combine all fruits and vegetables in large pot. Mix well. Add remaining ingredients. Bring mixture to boil.

Cook for 10 minutes, stirring frequently. Ladle into prepared jars, leaving ¼ inch headspace. Wipe rims, top with lids and bands. Place into canning pot, making sure tops of lids are covered with water.

Bring to boil and process 10 minutes. Remove lid from canner and allow to jars to sit 10 minutes. Remove jars from canner and cool overnight.

 

Recipe from Kate's personal collection