Peachtomatosalsa Recipes

Steps:

• Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
• Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
• Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
• Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

Steps:

• Combine tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver in a large stockpot. Add peaches last to prevent discoloration; toss with other ingredients to combine. Heat over high heat and cook salsa at a high boil for 30 minutes.
• While salsa boils, inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
• Remove salsa from heat. Let cool slightly, about 10 minutes. Strain salsa mixture using a fine-mesh strainer over a separate bowl or pot. Add only enough liquid to cover. Stir in cilantro.
• Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Peel, pit, and chop peaches, and mix with lime juice.
• Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
• Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
• Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
• Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
• Turn heat to simmer.
• Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
• Place jars in canning pot. Add water, making sure tops of lids are covered.
• Bring canner to boil, and process for 10 minutes.
• Remove jars from canner, and place on towel in a cool spot.
• In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
• Allow to sit without moving for about 2 days.
• Label and store jars in a cool, dark place.

Steps:

• Place first five ingredients in a food processor; pulse until peaches are coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended., Remove to a bowl; refrigerate, covered, until serving. Serve with chips.

Steps:

• Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
• Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

Steps:

• Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
• Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
• Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
• In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
• Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
• Adjust seasonings to taste.
• Add more cayenne pepper if you desire a spicier taste.
• Ladle salsa into hot jars to within 1/4 inch of top for headspace.
• Remove air bubbles by sliding a rubber spatula between the glass and salsa.
• Re-adjust the headspace to 1/4 inch.
• Wipe jar rim to remove any stickiness.
• Center lid on top of jar; apply screw band just until finger tight.
• Place jars in a hot bath in a canner and process for 10 minutes.
• Remove jars and place on a towel, then cover with another towel to cool slowly.
• Jars are sealed when the lids pop and are curved down, (concave).
• Label jars and store in a cool, dark place.
• NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.