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.
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