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Ingredients
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9 cups fresh peaches, chopped
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2 tablespoons lime juice (fresh or bottled)
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4 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes )
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1 large red bell pepper, diced
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1/2 cup jalapeno, diced (canned or fresh)
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1/4 cup cilantro
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1 cup vinegar
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3 garlic cloves, chopped
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1 tablespoon cayenne pepper
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3 tablespoons honey
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1 tablespoon crushed red pepper flakes
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2 cups sweet onions
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2 large bell peppers, diced
Instructions
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.