Didn't I once say I wouldn't publish recipes because they're so boring to read? This one is by request for Dani.
Last year when I had a huge amount of peaches to can I started experimenting beyond jam. Jam isn't that interesting to make and it's kind of a ho-hum gift. I needed an interesting recipe that was unique. I love mango salsa on fish and chicken, so late one canning night decided to go with a peach version.
As usual I don't measure so this is approximate. Go with your taste buds. Remember that hot food can mask a lot more sweetness than cold, so under-sweeten.
If you're going to can this, try not to cook more than a few minutes as it will cook further in the hot water bath. I'm not going to go into how to can as it's too tedious to type out. There are a million sources for that info if you need it. I love reading the State Extension Service websites, myself. Reminds me of home ec class in the sixties. Those were nice simple innocent times.
If you're only eating this fresh, you don't even need to cook it, I suppose. Never tried it that way.
Peach Salsa approximately
- 1 chopped red onion (red for color - any kind will do)
- chopped red bell pepper (eww! eww! I only add for authenticity here)
- 1-3 jalapeno peppers, minced, depending on your heat preference
- 1/4 cup white or cider vinegar
- 4 cloves garlic, minced
- 1/4 cup sugar
- 6-7 peaches, peeled and chopped
- 1-2 tomatoes, peeled and seeded (surprise ingredient!)
- 2 teaspoons ground cumin
- Grated lime zest from a whole lime, then squeeze it and add juice
- half a bunch of chopped cilantro - maybe 1/3 cup
- salt and pepper
I like to start the onion, garlic, peppers and vinegar on very low heat for awhile to soften and lose their rawness. Whoo that's pungent! Then add sugar, peaches and tomatoes and let it simmer for a few minutes or longer. Add the last ingredients, cook a minute longer and can. Or cool and serve.
Advanced add-on: depending on the juiciness of the peaches: before adding the last four ingred., dump this into a strainer and press lightly to extract the watery juice. Then boil that down to a syrup and add back. Warning! If you forget to watch it, it can caramelize and burn quickly. Ask me how I know.
This sounds disgusting.
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