The allure of a large box of California peaches at Costco was just too much to resist, so I brought one home; knowing all too well that I would never be able to eat them all before they went mushy. What to do?
Hmmm, guess it’s gotta be salsa!
•1/2 cup white vinegar
•6 cups pitted, peeled peaches
•2 cups diced sweet onion
•8 oz jalapeños, chopped*
•1 red bell pepper, seeded and chopped
•2 tbsp honey
•2 (large) cloves garlic, chopped ~2 tbsp
•1 tbsp dried parsley
•1 tsp dried basil
•1 tsp cumin
•1/2 tsp caraway seed
•1/2 tsp Cayenne
•1 tsp Aleppo pepper
•1 sprig fresh rosemary
*I left the seeds in mine. If you want a milder salsa, remove the seeds and membranes from your jalapeños, and do remember to wear gloves while handling them; trust me, you do not want to rub your eyes after cutting jalapeño.
Reduce the heat and simmer for five or ten minutes, stirring often, until the salsa has thickened nicely.
Ladle the salsa into prepared canning jars, using a wooden skewer to settle the salsa in the jar and remove any air pockets, leaving 1/4 inch head space.
Remove and allow to cool on a rack. That sound of the lids ‘popping’ means that the jars are sealed.* You’ll end up with about nine half-pints.
Store the cooled jars in your pantry and use as you would any salsa; with corn chips, over quesadillas, it is especially nice with shrimp tacos – details on that to come Monday.
*All thanks to the very nice folk at the Ball Complete Book of Home Preserving for the basic recipe and processing guidance.