Peach Salsas

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Peach Salsa
3 peaches, peeled and chopped fine
1 tablespoon lime juice
1 1/2 tablespoons raw honey
2 tablespoons chopped cilantro
1-2 fresh chiles, seeded and finely chopped
Mix together, chill and serve
From: SF in

Peach Salsa II
1 cup peeled & chopped peaches
1/4 cup chopped red onions
1/4 cup chopped yellow or green pepper
1 Tbsp. lemon or lime juice
2 tsp. snipped fresh cilantro, parsley, OR Basil
1/2 tsp honey
Dash ground red pepper.
In a medium bowl, stir everything together. Cover & chill for up to 6
hours. Makes 11/4 cups.
From: SF in
Adapted by Patti Vincent


Peach Salsa III
Serve it with grilled entrees.
6 cups prepared peaches, about 12 medium or 3 lb (1.4 kg)
1 1/4 cups chopped red onion
4 jalapeo peppers
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1 tbsp lime juice
2 tbsp honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper

  1. Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.
  2. Blanch, peel, pit and chop peaches.
  3. Measure 6 cups (1.5 L).
  4. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
  5. Combine peaches, onion, peppers, cilantro, lime juice, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching.
  6. Boil gently, stirring frequently, 5 minutes.
  7. Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space).
  8. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch (0.5 cm). Wipe jar rim removing any stickiness.
  9. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.
  10. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars.
  11. Cool 24 hours.

Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place. *Wear rubber gloves when handling jalapeo peppers.

From: SF in
Adapted by Patti Vincent