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!



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.



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.



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.



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!)