There is nothing like a Colorado organic peach! You can eat this salsa right away with chips or grilled chicken or fish, and then can some to brighten the darkest winter evenings.
Makes about 5 cups
Multiply the recipe by at least 3 if you are going to go through the trouble of canning.
4 cups of organic Western Slope peaches peeled, pitted & diced
½ medium red onion, diced
6 Tbs. fresh lime juice
6 jalapenos seeded & chopped (or 4 serrano chilis or ½ a habanero if you really like things spicy)
1/2 tsp. salt
1 large clove of garlic, minced
3 Tbs. cilantro, chopped (omit if you dislike cilantro or use fresh mint instead)
Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.
To easily peel peaches, bring a pot of water to a roiling boil. Cut a shallow X in the bottom of each peach. Carefully immerse the peaches in the boiling water & parboil for 60 – 90 seconds. Remove using tongs & plunge peaches into an ice water bath & the skins will peel right off.
In a large non-metal bowl combine all ingredients & allow flavors to marry for 1 hour. Taste & make any seasoning adjustments necessary. At this point, chill if you will be using it soon or immediately pour salsa into clean jars leaving ½” space at top. Don’t forget to gently tap the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the two-piece lid. Place filled jars in boiling water to cover by 1 inch. Boil for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Salsa lasts approximately 3 weeks refrigerated once opened.