I've been experimenting with salsa recipes trying to use the abundant tomatoes, peppers and jalapenos we've grown this year. Peaches have been on sale so I bought a bunch and have been dicing and chopping away. Frank came home early and I had him try my latest concoction...he liked it! It is not to sweet and has a kick to it, but I like it that way. The tricky part was coming up with the right amount of acidity for canning. Anyhow - try it if you like, I think it would be good over pork or chicken too. Enjoy!
Peach & Tomato Salsa
8 or 10 tomatoes, diced
6-8 peaches (firm) diced (I left the skins on)
1 large green pepper (2 med), diced
4 jalapenos, chopped
1/2 cup diced sweet onion
1/4 cup chopped cilantro
juice of one lime or 1 to 2 tbls lime juice
1/4 cup lemon juice
1/2 cup brown sugar (can be omitted)
1 cup white vinegar
1 pkg mild salsa mix
Combine all ingredients in a 8-quart pot or bigger and bring to a boil. Reduce
heat to low and simmer 5 min. You could also omit the vinegar to make this fresh for over chicken/pork (vinegar is for canning purposes). Pressure cook for 15 minutes at 10 lbs. Yields 5 pints.
2 comments:
Yikes! You are too dang creative.
mmm sounds yummy. I will have to try it. I usually do a fresh pico de gailleo (spell check) with peaches in it. The brown sugar and vinegar sounds ineresting. Thanks for sharing!
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