Last week I headed to Eford's Orchard in Pittsburg, Texas and bought a bushel.
They weren't quite soft enough, so I let them sit out a few days.
This week I made jam . . .
and salsa . . .
Several people asked for the salsa recipe, so here it is:
The Perfect Peach Salsa
10 soft peaches (peeled and chopped - no seed! : )
1/2 lemon - juiced (watch those seeds!)
6 ripe tomatoes (peeled and chopped)
1 large yellow pepper - chopped
1 large orange or red pepper - chopped
2 white onions - chopped
2 jalapeno peppers - chopped (remove seeds if you want less heat)
6 cloves of garlic - chopped
1 bunch of cilantro - rough chopped
3/4 c vinegar
1/2 can tomato sauce
1/2 large can tomato paste
1/2-3/4 cup liquid honey (depending on how much sweetness you want)
2 tsp cayenne pepper
1 tsp red pepper flakes
2 Tbs ground cumin
2 Tbs Kosher salt
1 Tbs course ground pepper
Combine all the ingredients in a large, heavy bottomed stock pot. Bring to a boil on med. high heat. Continue to boil for about 3-5 min. Turn down the heat and simmer for an additional 20 min. Remember to stir often to prevent burning as some of the liquid will evaporate.
Taste often and adjust seasonings to taste.
Here is where you can read about the sterilization and canning process. Don't skimp on the details! You don't want anyone to get sick because of improperly canning!
We sure are - finished a jar last night with a big plate of nachos!
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