Summer Salsa
Summer salsa that had the elements such as peaches, tomatoes, the heat of a jalapeno, but the acidity came from the freshness of lemon and the tartness of balsamic vinegar.
Ingredients
- 4 cups chopped cored peeled tomatoes
- 4 cups pitted peeled peaches
- 1 pc. red bell pepper
- 1 cup chopped red onion
- 4 pc. jalapeno peppers, seeded and finely chopped
- 1/2 cup loosed packed finely chopped cilantro
- 1/2 cup liquid honey
- Grated zest and juice of 1 lemon
- 1/4 cup balasamic vinegar
Instructions
- In a large stainless steel pot or enameled dutch oven combine tomatoes, peaches, red pepper, onion and jalapeno peppers.
- Bring to a boil over medium heat, stirring constantly. Add cilantro, honey, lemon zest and juice, and vinegar.
- Reduce heat and boil gently, stirring frequently, until stlightly thickened, about 5 minutes.
- Ladle hot salsa into hot jars leaving 1/2" headspace. remove air bubbles, wipe rims, add hot lid/rings and tighten fingertip tight.
- Process jars in a water bath canner at a full rolling boil for 15 minutes for half pints and 20 minutes for pints.
- Makes 8 half pint jars.