Peach Salsa

Decades ago, now, a coworker showed up at the office on a December Monday morning with a recipe he had been given by a little old lady he had run into at some holidaze fair or other.

The recipe was for “Christmas Pickle,”  because it was brightly red and green.

And tasty, as I recall.

I have not made Christmas Pickle in forever, though I still have that recipe somewhere.

Now, after family requests last year, I have moved on to Peach Salsa. Not, admittedly the bright red and green of the season, but still wicked tasty, and more than welcome for folx on my home made canned goods list.

•3/4 cup white vinegar
•5 (1 lb) bags frozen pitted, peeled peaches
•2 cups diced sweet onion
•3 chopped jalapeños (or more, if you like)
•3 cups chopped red bell pepper (2)
•10 oz cherry tomatoes
•3 tbsp hot honey
•2 tbsp minced garlic (6 cloves)
•1-1/2 tbsp dried parsley
•1-1/2 tsp dried Thai basil
•1 tsp cumin
•1 tsp Cajun Seasoning
•1/4 tsp dill seed
•1/4 tsp fennel seed
•3/4 tsp Cayenne pepper
•1-1/2 tsp Aleppo pepper
•1 tsp rosemary
•1 tsp canning salt

Stir all of the ingredients together in a large Dutch oven and cook over medium-low heat, stirring often, for about 45 minutes.

Note: a non-stick pot works a treat here.

Transfer to a blender in batches (or, much more better, use an immersion blender) and blend until as finely chopped as you like.

Transfer the salsa to prepared canning jars and process in a boiling water bath for about 20 minutes.

Note: if you have hard water, as do we, add a cup or so of white vinegar to your boiling water bath. Your canning jars will come out all sparkly and stuff.

Remove from the water and allow to cool on a rack, listening for each jar lid to “pop,” meaning that it has sealed properly. To check, simply press down on the center of the lid. If it stays down, you have a good seal. If it pops back up, try another 20 minutes in the boiling water.

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