One last salsa recipe for August! This is adapted from a recipe given to me by my friend Amy Mayer.
4 1/2 lbs peaches
2 1/2 lbs tomatoes (red is good)
3 jalapeno peppers, seeded and finely chopped
1 red bell pepper, seeded and chopped (optional)
2 red onions, finely chopped
1/2 cup cider vinegar
1/4 cup lime juice
1-2 tsp cumin
Salt to taste
1/2 cup chopped fresh cilantro
Prepare the peaches and tomatoes for peeling by dunking them in boiling water for 30 seconds, then into ice water. Then peel - the skins should essentially slip off.
Pit and chop the peaches. Chop the tomatoes, seeding as you go. Drain the tomatoes of extra liquid, then combine with the peaches in a large pot.
Cook the peaches and tomatoes for about 5 minutes, then puree a little bit, either with an immersion blender or by removing a small quantity to puree in a blender then return to the pot. Add the jalapenos, bell pepper if using, and the onions. Add the vinegar, lime juice, and cumin bring to a boil, then simmer for 10-15 minutes. Add salt to taste and stir in the cilantro. Taste and adjust seasonings.
The salsa is now ready to refrigerate, freeze, or can.
Yield: 6 pints
Subscribe to:
Post Comments (Atom)
Posts
2 comments:
How do you assure that these salsa recipes are acidic enough to be safe for canning?
Thanks!
To assure sufficient acidity for canning, I look at the proportions of ingredients in a recipe I know has been tested and then follow with similar ones. Salsa recipes for home canning always include plenty of vinegar or lime/lemon juice, which gives them an added acidity boost (tomatoes are fairly acid on their own, though it's best to add some lemon juice or citric acid when canning them; fruits like peaches are well into the safe zone). If a recipe calls for a given amount of tomatoes, I know I can safely substitute something more acidic - like peaches - for some of the tomatoes, for example. Lime juice is more acidic than vinegar, so you can always substitute lime juice for vinegar, though not necessarily the other way around.
Post a Comment