Name: Peach and Cilantro Salsa
Yield: Makes about 5 pint jars
Cuisine: Georgian
Ingredients: 3 ounces red bell pepper, diced (about ½ cup); 5 pounds ripe peaches, peeled, pitted, and diced (about 9 cups); ½ cup strained fresh lime juice; 4 ounces sweet onion, diced (about 1 medium); 2 tablespoons chopped fresh mint; ½ cup chopped fresh cilantro; 1 teaspoon crushed red pepper flakes; ¼ cup cider vinegar (5% acidity); 4 teaspoons pure kosher salt; 2 tablespoons minced seeded serrano chiles; 4 to 6 tablespoons sugar, to taste

Preparation info

Makes about
5
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Sweet peaches and tart lime, spicy serranos and fragrant cilantro: This salsa is great not only with tortilla chips and tacos and such but also with grilled pork loin or fish.

Ingredients

5 pounds ripe peaches, peeled, pitted, and diced (about 9 cups)
½

Method

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

Put all the ingredients except the cilantro and mint in a wide, 6- to 8-quart preserving pan. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, until the onion is tender

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Peach and Cilantro Salsa

Ingredients

Method

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