Peach Salsa

Salsa is a Spanish term for sauce.  In North America, salsa  usually refers to the spicy, tomato-based hot sauces typical of Mexican cuisine.   Salsa made its appearance in North America with the growing popularity of Tex-Mex cuisine and fast food restaurants (Taco Bell, Taco Express) as well as restaurants featuring Mexican cuisine (eg. Chi-Chi's).  In recent years the focus on eating healthy has made salsa a tasty, low fat alternative to fat laden dips.  Salsa is a very popular pub grub offering with nachos and it has become a staple in most homes.  It is one of those sauces that everyone likes!  I make several types of salsa (black bean & corn salsa, zesty salsa, salsa verde) and while my signature tomato based salsas (mild, medium, hot) remain the family favourite, salsas that are not tomato-based are quickly becoming family favourites.

I made a test batch of peach salsa when I was canning peaches.  Oh my, did it ever smell delicious cooking!  As soon as I get a break in canning tomatoes I'm going to pick up more peaches for a full batch of the salsa.  It will go nicely as a condiment with chicken or pork, as a topper for cream cheese appetizers and as a dip.

Peach Salsa
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 61.

3 c prepared peaches
½ c plus 2 tbsp red onion, chopped
4 jalapeño peppers, finely chopped
½ c red pepper, chopped
¼ c parsley, finely chopped
¼ c white vinegar
1 tbsp liquid honey
1 small clove garlic
¾ tsp ground cumin
¼ tsp cayenne pepper

Blanch, peel, pit and chop peaches.  Measure 3 cups.  Prepare vegetables.  Press garlic through garlic press.  Combine ingredients in stainless steel saucepan.  Bring to a boil, stirring constantly to prevent scorching.  Boil gently, stirring frequently, 5 minutes.  Remove from heat.  Ladle into hot jars leaving ½-inch headspace.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 500 ml for 20 minutes  in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.