peach salsa

First of all....please wear rubber gloves when chopping your peppers. I didn't and now I'm living with the rewards! And whatever you do, don't rub your eyes if you opt outa the gloves.

1/2 cup white vinegar

6 cups chopped peeled pitted peaches

1 1/4 cup chopped red onion

4 jalapeno finely chopped (remove veins and seeds if you don't want it too hot)

2 cayenne peppers finely chopped (see above note)

1 bell pepper seeded and chopped (red is pretty but any color works.)

1/2 cup finely chopped cilantro

2 Tbsp honey

2 cloves garlic, chopped

1 1/2 tsp cumin

1 to 2 tsp salt

 

Prepare 4 pint jars and lids (or equivalent) for canning. In largish pot, combine all ingredients. (As you add peaches be sure to mix them into the vinegar quickly to eliminate browning.) Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for about 5 minutes or until thickened. Remove from heat and ladle into jars. Process 15 minutes.

This made 4 1/2 pints for me today, so we get to sample it at supper time!!!