Karol Swan shares a recipe for Peach Salsa and ideas for those “extras” from your neighbors garden.
- 8-10 cups fresh tomatoes peeled and cut up. Allow to set awhile and drain some of the juice off
- 2 cups onions ground up
- 1-2 cups bell peppers ground up
- 1 -1 1/2 cups ground jalapeño peppers seeds removed (start with 1 cup - the heat varies so much in these peppers)
- 1 large can diced up peaches, juice and all, or 2 cups peeled fresh peaches finely diced
- 1/2 to 1 cup brown sugar
- Start with 1 tablespoon salt. Add more to taste.
- 1 heaping teaspoon black pepper.
- Mix in kettle and simmer several hours. Taste and stir as it cooks to make sure flavor suits you. If too hot add more tomatoes. If not and you are out of jalapeños add hot sauce.
- While hot, pour in pint canning jars.
- Salsa will keep a many weeks if sealed in the refrigerator. To keep in the pantry sealed for up to a year use water bath canning for 15 minutes.
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