Summer dreams are topped with this simple peach salsa, well mine are anyway. I haven’t met a fish yet that doesn’t get along with the peach and jalapeno medley: catfish, salmon, halibut, mahi mahi, and tuna all work equally well, so go with your favorite. It also works as as a condiment for grilled or blackened chicken or pork. Oh, it’s also amazing with chips, but I thought you might come to that conclusion on your own. If you hate cilantro, go ahead and leave it out, just don’t tell me about it.
Ingredients for Peach Salsa:
- 4 cups fresh peaches, peeled, pitted, and diced ~ 5 medium peaches
- 1/2 medium sweet onion diced
- 6 TBSP lime juice
- 6 seeded and finely chopped jalapenos
- 2 cloves garlic – minced
- 2 TBSP chopped cilantro
- 1/4 cup honey or sugar
Yield is approximately 2.5 pints (5 cups), but then you have to subtract all of the samples.
[pullshow id="1"]In a large bowl combine all the ingredients and allow them chill in the fridge for at least an hour. Enjoy. [pullthis id="1" display="outside"]Tip: To easily peel peaches, bring a pot of water to a roiling boil, add the peaches and parboil for 60 – 90 seconds. Plunge the peaches into an ice water bath and the skins should peel right off.[/pullthis]
This recipe for peach salsa is suitable for water bath canning, but unless the recipe is tripled, it’ll hardly feel worth the effort. If you plan on preserving the salsa, skip the refrigerator and immediately place into hot, sterile pint jars with 1/2 inch head space. Don’t forget to gently shake the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the band finger tight before placing the jar into the boiling water. The pints should be processed with at least one inch of water above the lids.
Process pints in a water bath canner for:
20 minutes < 1000 feet above sea level
25 minutes 1001 – 5999
30 minutes for another over 6000 ft