Peach Salsa

We love this interesting mixture of sweet and spicy! Apparently, so did the judging committee at the Hillsborough County Fair who gave this recipe the Best in Show ribbon.

For more kick, use more jalapeno peppers. For an added layer of texture, substitute half of the peaches with 2 cups of diced firm ripe pears.

Peach Salsa

4 cups tomatoes, cored, peeled, chopped

4 cups peaches, pitted, peeled, chopped, treated to prevent browning

1 red bell pepper, seeded and diced

1 cup onion, diced

3 to 4 jalapeño peppers, seeded and finely chopped

½ cup cilantro, loosely packed and finely chopped

½ cup honey

Grated zest and juice of 1 lemon

¼ cup apple cider vinegar

Prepare canners, jars, and lids.

In a large, stainless steel Dutch oven, combine tomatoes, peaches, red peppers, onion, and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add cilantro, honey, lemon zest and juice, and vinegar. Reduce heat and simmer, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace. Wipe rim. Center lid on jar. Screw band down until finger tight.

Place jars in water bath canner. Jars must be completely covered with water. Bring to a boil and process half-pints for 15 minutes and pints for 20 minutes. Remove lid, and wait 5 minutes. Remove jars, cool overnight, and store.

Notes:

• Balsamic vinegar or red wine vinegar can be substituted for the apple cider vinegar.
• This salsa is not only excellent with tortilla chips but is also a great way to liven up grilled meats.