Recipe Archives->Preserving->Peach Salsa

 
SWEET AND SOUR PEACH SALSA
 
3 lb. ripe tomatoes (about 7 medium)
2 cup celery, sliced
2 cup onions, chopped
2 green peppers, seeded and chopped (1 1/2 cup )
3 fresh peaches, sliced
1 cup sugar
1 cup white vinegar
1 1/2 tsp. salt
1 1/2 tsp. mixed pickling
spice, tied in cloth bag (or tea or spice ball)
 
Pour boiling water over tomatoes; leave for 1 minute.  Drain and
cover with cold water. Peel, chop and measure to get 1 1/2 quarts
pulp. Put into heavy pan (at least 8-quart size) with all other
ingredients. Boil slowly, stirring often, until thickened, about
2 hours. Remove spices and discard. Pour into sterilized pint or
1/2 pint jars, leaving 1/4-inch headspace. Process in boiling water
bath for 10 minutes; cool and store. Makes 3 to 4 pints.

Notes: Recipe may be doubled, but boiling time will need to be
increased to thicken relish.

Good on chips and crackers, but excellent as accompaniment to pork
roast or fowl and also as baking sauce on oven cooked chicken.

Printable version: peach-salsa.txt.