FRESH PEACH SALSA
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It's also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. -Shawna Laufer, Ft. Myers, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 45m
Yield 8 1/2 pints
Number Of Ingredients 11
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.
SPICY SWEET PEACH SALSA
This is an awesome sweet hot salsa. It's a canning recipe not a fresh mix so with this one, you can have Peach salsa all year round :-) I've changed the recipe some deleting the celery as I don't like it (but to keep the necessary proportions of acids the same for safe canning, I subbed 1 3/4 extra cups green pepper and a 1/4 cup hot pepper. I used jalapeno but you could use your favorite) & adding two extra peaches; This salsa is wonderful w/ grilled chicken or fish or just as a go along to chips.Be prepared;with the jalapenos it DOES have a bite.
Provided by JanetB-KY
Categories Sauces
Time 2h30m
Yield 8 1/2 pint jars
Number Of Ingredients 9
Steps:
- Pour boiling water over tomatoes; leave for one minute.
- Drain and cover with cold water.
- Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
- Drain water and immediately cover with cold water.
- Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
- Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
- Boil slowly, stirring often, until thickened, about two hours.
- Remove spice bag and discard.
- Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
- Process in boiling water bath for ten minutes; cool and store.
Nutrition Facts : Calories 184.7, Fat 0.7, SaturatedFat 0.1, Sodium 441.4, Carbohydrate 44, Fiber 4.7, Sugar 37.9, Protein 3
SWEET & HOT PEACH SALSA
We had an overabundance of peaches this year so I tried a couple of different salsa recipes and came up with my own version....posting for safe keeping. My peaches were sweet and very ripe, so depending on your ingredients, taste this as you go and modify it for heat and sweetness. I started out adding 1/4 cup sugar at a time until it was what I liked. Same with jalapenos. Adjust to your personal taste. After figuring out that we liked salsa sweet and hot, we have four batches and worried how we are going to make it this winter!
Provided by flightnurse
Categories Low Protein
Time 45m
Yield 5 pints
Number Of Ingredients 10
Steps:
- In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
- Stir constantly to prevent scorching.
- Boil gently for 5 minutes. This is where I add the sugar and taste for preference.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 230.1, Fat 0.8, SaturatedFat 0.1, Sodium 702.5, Carbohydrate 56.2, Fiber 4.3, Sugar 49.8, Protein 2.7
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 25m
Yield 4 pints
Number Of Ingredients 10
Steps:
- Blanch, peel, pit and chop peaches.
- Measure 6 cups.
- Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan.
- Bring to a boil, stirring constantly to prevent scorching.
- Boil gently, stirring frequently, 5 minutes.
- If bottling, process in usual way, processing for a further 10 minutes.
- This will make approximately 4 pints of Salsa.
Nutrition Facts : Calories 166.8, Fat 1, SaturatedFat 0.1, Sodium 8, Carbohydrate 39.1, Fiber 5.6, Sugar 32.1, Protein 3.4
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