Ingrédients pour Peach Tomato Salsa
- 2 large, firm yellow peaches
- 2 tablespoons lime juice
- 4 cups fresh tomatoes, peeled and chopped
- Bell Peppers
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup packed fresh cilantro
- 1/2 cup white vinegar
- Garlic Cloves
- 1 teaspoon cayenne pepper
- 1/4 cup honey
- 1/2 teaspoon crushed red pepper flakes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chilies, undrained
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Comment préparer Peach Tomato Salsa
- Peel, pit, and chop 2 large, firm yellow peaches. Toss immediately with 2 tablespoons of lime juice to prevent browning.
- Peel and chop fresh tomatoes until you have 4 cups.
- In a large stainless steel pot, combine the peaches, tomatoes, 1 red bell pepper (finely chopped), 1/2 cup finely chopped red onion, and 1 jalapeño pepper, seeded and minced (adjust to your spice preference).
- Add 1/2 cup white vinegar, 1/4 cup honey, 1/2 cup packed fresh cilantro, 1 teaspoon cayenne pepper, and 1/2 teaspoon crushed red pepper flakes.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- If using, add 1 (15-ounce) can of diced tomatoes, undrained, and 1 (4-ounce) can of diced green chilies, undrained. Simmer for another 3 minutes.
- Remove from heat and let cool slightly.
- Ladle the salsa into hot, sterilized canning jars, leaving 1/4 inch headspace.
- Wipe jar rims with a clean, damp cloth.
- Place new, sterilized lids and bands on jars, tightening bands fingertip tight.
- Place jars in a boiling water canner, ensuring jars are covered by at least 1 inch of water.
- Bring the water to a rolling boil; once boiling, process for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
- Remove jars from the canner and let cool completely on a towel-lined surface. You should hear a ‘pop’ sound as the lids seal.
- Check for seals after about 12 hours. Refrigerate any unsealed jars and consume within a week.
- Once sealed, store jars in a cool, dark, and dry place. Label with the date for easy reference.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
73g
Fat
0g
Carbs
7g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Canning Lunch Condiments Etc Snacks Fruit American Southwestern United States Low Fat Stove Top Dietary Gifts Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Garnishes Healthy 2 Low In Something Pitted Fruit Peaches Taste Mood Equipment Technique Water Bath 4 Hours Or Less
