Want to make your own? Here's the recipe, given to me about 10 years ago by a good friend, who obviously didn't have problems with sharing.
6 cups prepared peaches (about 12 medium)
1 & 1/4 cups chopped red onion
4 jalapeño peppers, finely chopped (with most of the seeds removed)
1 red pepper, chopped
1/2 cup loosely packed, finely chopped cilantro
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 & 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Blanche, peel, pit and chop peaches. Combine all ingredients in large pot. Bring to a boil, stirring constantly. Boil for 5 minutes. Ladle salsa into sterilized jars, leaving about 1/4 inch room at top. Wipe jar rims and put on sterilized lids. Place jars in canner with boiling water and boil for 5 minutes. Remove jars from canner and cool for 24 hours.
- This makes 3-4 jars
- I usually double or triple this recipe and this year ended up with 13 jars of various sizes
- You can boil your jars or put them in the oven at 200 degrees - just put them on a cookie sheet and leave them in there while you prepare the salsa
- Boil the lids and rounds for 5 minutes to sterilize them
- Remember, the 'pop' is a sign of success because it means your jars sealed correctly
- This will keep for about a year, unrefrigerated - beyond that, I don't know because we never have any left after a year
Just wanted to add:
Heather at Trends and Traditions is having a giveaway that you won't want to miss. She's giving away TWO beautiful quilts. It's definitely worth your time to go over and visit her!!!