Peach Salsa II

    (55)
    1 hour 20 mins

    Make the most of peach season with a few jars of this sweet peach salsa.


    52 people made this

    Ingredients
    Serves: 28 

    • 680 g fresh peaches - peeled, pitted and chopped
    • 85 g chopped onion
    • 80 g chopped red bell pepper
    • 4 jalapeno peppers, minced
    • 10 g chopped fresh cilantro
    • 3 cloves garlic, minced
    • 1 1/2 teaspoons ground cumin
    • 60 ml distilled white vinegar
    • 1 teaspoon grated lime zest
    • 50 g white sugar
    • 1 (49 gram) package light fruit pectin crystals
    • 700 g white sugar
    • canning jars

    Directions
    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. Sterilize jars and lids.
    2. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
    3. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.

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    Reviews and ratings
    Global ratings:
    (55)

    Reviews in English (48)

    by
    73

    This salsa has a wonderful flavor. Adding all the sugar produces a salsa like you would serve on meat. My last batch I left the 3 1/2 cups sugar out and it makes more of a chip dipping salsa. Either way is great!  -  29 Jul 2006  (Review from Allrecipes US | Canada)

    by
    60

    I include 1 peeled, chopped mango and the juice of the lime too. Using red onion makes it even more colorful. Agree that less sugar & more vinegar gives it a bit more "zing" and we like it that way. It's great alongside grilled fish or chicken too. My kind of recipe; easy but impressive and versital.  -  22 Sep 2007  (Review from Allrecipes US | Canada)

    by
    44

    This isn't salsa. This is jam. If you want salsa, leave out the pectin and so much sugar. In fact, leave out all the sugar. As a jam, the recipe rates a higher star rating, but as a salsa the recipe gets just two stars.  -  29 Aug 2008  (Review from Allrecipes US | Canada)

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