Recently I took a preserving class at The Brooklyn Kitchen where we made this delicious peach salsa. The recipe is in Sheri Brooks Vinton's new book Put 'em Up
, which is a great guide for home preserving. I made the spicy peach salsa from the book over the weekend at home, resulting in two large pint size jars of salsa. Yum! What could be better that a delicious peach salsa? I guess my love for peaches is showing here a bit. At any rate, I managed to do the boiling water method of preserving at home for one of the two jars, so it will be good until I want to use it. The other jar, I didn't seal, so we've been enjoying it all week. This salsa is great on fish or chicken, or just with some tortilla chips as a dip.Sheri Brooks Vinton's Spicy Peach Salsa
3 pounds peaches, blanched and skin removed
1 cup apple cider vinegar
1 cup brown sugar, lightly packed
1 T cumin
1 T salt
1 pound tomatoes, cored, seeded and diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 red onion, diced
1/4 cup minced cilantro
Prepare and ice bath in a large bowl. Bring a pot of water to boil and blanch two peaches in the hot water at a time (for me, three pounds was six large peaches). Blanch the fruit for thirty seconds in the boiling water before placing in the ice bath. Remove the skin from the peaches. After blanching, it should just slip off.
Combien the vinegar, sugar, cumin and salt in a large dutch oven or other nonreactive pan. Put the peaches and dice them, adding them to the pot as you go so they do not brown. Add the tomatoes, bell pepper, jalapeno and onion, as you dice them. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minute until thickened. Add the cilantro and remove the salsa from the heat, You can then can it using the boiling water preservation method, or you can refrigerate it for a week or two and enjoy it right away.
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