Peach Salsa

Recipe by Jennifer Noble, Granville, Ohio
First place and Best of Show, Sauces (Salsa), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 4 pints

Ingredients

• ½ cup white vinegar
• 6 cups Chopped pitted peeled peaches
• 1 ¼ cup chopped red onion
• 4 jalapeno peppers, seeded and finely chopped
• 1 red bell pepper, seeded and chopped
• ½ cup loosely packed finely chopped cilantro
• 2 tbsp. liquid honey
• 1 clove garlic, finely chopped
• 1 ½ ground cumin
• ½ tsp. cayenne pepper

Instructions

1. Prepared canner, jars and lids.
2. In a large saucepan, combine vinegar and peaches.
3. Add onion, jalapeno peppers, red bell pepper, cilantro, honey, garlic, cumin and cayenne.
4. Bring to a boil over medium-high heat, stirring constantly.
5. Reduce heat and boil gently, stirring, until slightly thickened, about 5 minutes.
6. Remove from heat.
7. Ladle hot salsa into hot jars.
8. Remove air bubbles; wipe rim.
9. Center lid on jar; screw band down until resistance is met, then increase to finger-tight.
10. Place jars in canner, ensuring they are completely covered with water.
11. Bring to a boil and process for 20 minutes.