Zutaten für Sweet Hot Peach Salsa
- 4 cups ripe peaches, chopped
- Sweet Onions
- 2-3 jalapeños, minced (remove seeds for less heat)
- 1 cup chopped cilantro
- White Vinegar
- ¼ - ½ cup sugar (or to taste)
- Garlic Cloves
- 1 teaspoon ground cumin
- Cayenne Pepper
- ½ teaspoon salt
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Zubereitung von Sweet Hot Peach Salsa
- Wash and chop 4 cups ripe peaches into ½-inch pieces.
- Finely chop 1 red bell pepper and 1/2 cup red onion.
- Mince 2-3 jalapeños (adjust to your preferred heat level), removing seeds for less heat.
- In a large stainless steel or enamel pot, combine the chopped peaches, bell pepper, red onion, jalapeños, 1 cup chopped cilantro, 1 teaspoon ground cumin, ½ teaspoon salt and ¼ cup lime juice.
- Stir well to combine all the ingredients.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching.
- Reduce heat to low and simmer gently for 5 minutes, stirring occasionally.
- Taste and add sugar to your preference (start with ¼ cup and add more to taste).
- Ladle the hot salsa into clean, sterilized canning jars, leaving ¼ inch headspace.
- Process in a boiling water bath canner for 10 minutes at altitudes up to 1000 feet (adjust processing time for higher altitudes).
- Remove jars and let cool completely. Check for seals by pressing the center of the lid – if it doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
199g
Fat
0g
Carbs
18g
