Adapted from Ball Complete Book of Home Preserving
Yield: 12 – 8 oz. jars
- 4 c. chopped, cored, peeled tomatoes
- 4 c. chopped pitted peeled peaches
- 1 red bell pepper, seeded and finely chopped
- 1 c. chopped red onion
- 3-4 jalapeno peppers, seeded and finely chopped (this makes a hot sauce – reduce to 2-3 for medium and 1-2 for mild)
- 1/2 c. loosely packed finely chopped cilantro
- 1/2 c. honey
- grated zest and juice of 1 lemon
- 1/4 c. balsamic vinegar
- 1 T. fresh mint
- Use a large pot for canning, place a rack in the bottom of the pan, place jars in pot, fill with water to top of jars. Heat water to just before boiling. Place lids separate pan in water and heat, but do not boil.
- In a large stainless steel saucepan, combine tomatoes, peaches, red pepper, onion and jalapeno peppers. Bring to a boil over medium-high heat, stirring constantly. Add cilantro, honey, lemon zest and juice, vinegar and mint. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. (TIP: You can boil down the tomatoes before putting in other ingredients to make a thicker salsa).
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace by adding more salsa. Wipe rim, center lid on jar, screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a rolling boil and process 8-oz. jars for 15 minutes and pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Place a jar of the salsa in an oven-proof dish. Add 10 oz. softened cream cheese or the cheese of your choice and place in the over at 350 for 15 minutes or until melted. Serve hot with tortilla chips, crackers or chunks of thick-crusted bread.