Sep 16, 2010

259- Peach Salsa

My tomato crop has been so sad and small this year. If I could put all of the tomatoes I've picked this season into one 5 quart ice cream bucket I still wouldn't fill it up! Usually by now I've bottled anywhere from 14-21 quarts of tomatoes or made a googalin of salsa or stewed tomatoes. But not this year. Actually most of my crops have been small this year. I guess that's what happens when you have a silly cool spring (but I'm not complaining!!)

I decided that since I didn't have many tomatoes or peaches that I would try making some peach salsa. I took my regular salsa recipe and modified it a little. Chunky!

259- peach salsa 4

Here are my cast of characters (as Pioneer Woman says... but trust me, I am no Pioneer Woman).  Tomatoes, red pepper, Ancho chile, Jalapeno peppers, some funky green chile which name I don't remember, onions, peaches, cilantro, and (not shown) vinegar, salt, pepper & garlic.

259- peach salsa 1

Do you all know about slipping the skins on tomatoes and peaches? You put them in boiling water for a minute then into cold water and then the skins just slip right off. It's almost like magic.

259- peach salsa 2

I chopped up everything by hand, I don't have a food processor... maybe some day... maybe not. Then stirred it all together... looks so yummy! I always want to stop right here, but of course then I wouldn't be able to preserve the salsa, which is kind of the point.

259- peach salsa 3

When I make this again I will not use two jalapeno peppers.  It's a little hot for me... but Camille will like it!

Peach Salsa

8 cups roughly chopped tomatoes
8 cups roughly chopped peaches
1-5 chiles, diced (use a mixture of Ancho, Jalapeno, red bell, whatever)
2 bunches fresh cilantro, finely chopped
2 medium onions, chopped
1 tsp crushed garlic
1 tsp salt
1 tsp pepper
1/2 c vinegar
2 T ClearJel (this is a thickening agent made from tapioca that can be used in canning), optional

Bring all ingredients except ClearJel to a boil. Lower temp and cook 10-20 minutes, stirring frequently. If desired, remove some of the liquid to a small bowl and mix in ClearJel. Stir back into salsa and continue cooking until thickened, about 5 min.

Ladle salsa into clean hot pint jars. Wipe rim of jars clean and adjust lids. Process in boiling water bath 15 minutes.

Makes a little over 8 pints (so you have enough to taste!)


Jessica said...

mmmm... Sounds yummy!

Dean and Sheri said...

As soon as I saw the first of these fantastic photos I thought, "I HAVE GOT TO GET HER RECIPE!" and there it was! I didn't even have to ask. I haven't quite recovered from making my salsa yet (which, BTW turned out a bit too salty and doesn't have ENOUGH heat) so I'll wait till next year and try this one for sure. I'm looking forward to that.
And someday...I wanna take photography lesson from you...but I only have a "marsupial", not an awesome "Rebel".

Anonymous said...

Thanks for posting this. I want some right now. I love peach salsa.