This is a sweet, spicy salsa.
In the “old days”, this might have just been called a chutney or a “fruit relish.”
Jar size choices: 125 ml ( 4 oz) jars OR 1/4 litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 8 x 1/4 litre (1/2 US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: Either size jar 15 minutes
Yield: 8 x ¼ litre (1/2 pint / 8 oz) jars
Serving size: 2 tbsp
Fat: .1 g
- 1 kg peaches chopped into largish pieces (About 6 cups chopped in largish pieces / 2 lbs. Measured after being peeled and pitted; 6 medium before prep.)
- 200 g finely chopped onion (1¼ cups / 7 oz )
- 4 jalapeno peppers (about 100 g /3 oz whole before seeding and chopping)
- 1 red bell pepper (about 200 g / 7 oz whole before seeding and chopping. About 150 g / 5 oz after seeding and chopping )
- 40 g finely chopped fresh coriander (aka cilantro. About ½ cup, loosely packed, 1.5 oz.)
- 1 clove garlic, minced
- 1½ teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 125 ml white vinegar, 5 % or stronger (1/2 cup / 4 oz)
- 2 tablespoons honey
- 2 tablespoons bottled lime juice (optional)
- Prep and combine all ingredients in a large saucepan.
- Bring to a boil, then lower to a simmer uncovered for 5 to 10 minutes, until the mixture thickens to your liking, bearing in mind that it will thicken more once cold. Stir frequently to prevent burning.
- Spoon into your choice of the following jar sizes: 125 ml ( 4 oz) jars or ¼ litre (1/2 US pint / 8 oz) jars.
- Leave 2 cm ( ½ inch) headspace regardless of jar size.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jar for 15 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
- To peel the peaches: wash the peaches, and dip them in a pot of boiling water for about a minute, until the skins loosen. Then dip in cold water, peel the skin off, remove pit, and cut peach flesh into slices if you wish, or leave in halves. Put peach pieces in a bowl of acidulated water (with lemon juice in it, for instance) to stop them browning.
- If you want to make this out of season, you can use instead 1 litre (4 cups) of drained canned peach slices or pieces. Measure them out, then chop them as required by recipe. Or, you could use frozen. Measure out frozen, then thaw. Include in the recipe any juice from them as they thaw.
- Chop peaches into pieces about 2 to 3 cm (1 inch) for a chunky salsa; a bit smaller is also fine if you wish.
- Instead of white vinegar, you could use apple cider vinegar (5% or stronger)
- The honey is just there to round out the flavour, you can omit if desired.
- The lime juice is just there for flavour. Instead of lime juice, you could use bottled lemon juice, or omit.
- You can safely increase the heat by leaving some of the jalapeno seed in, or, with a few pinches of dried chile flake.
- How many minutes of simmering it needs exactly to thicken will depend on how juicy the peaches were.
- Just before bottling, you may wish to take a small spoonful, set aside for a minute, and taste (you can’t really taste the flavours when it is boiling hot.) And then, if desired, season with a bit of salt or salt sub.
Peach-Chili Salsa. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 126.
- Added lime juice;
- Added option of smaller 125 ml / 4 oz jar.
Per 2 tablespoons / 30 ml:
- 11 calories, 27 mg sodium.
- Weight Watchers PointsPlus®: 1 to 3 tablespoons, 0 points. 4 to 9 tablespoons, 1 point.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Cooking from canning recipes