This recipe comes from Tiffany
Peach Salsa
6 lrg. Onions chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)
Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
(You may also eat this fresh)
Check out Tiff's canning madness here.
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