The appropriate filling for these street-market style quesadillas transports our palates to the traditional meal from the streets of Mexico by combining tastes like red pepper, corn, and chipotle with roast beef hash. Crisp and delectable!
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 28 |
| Yield: | 7 cups |
Ingredients
- canning jars
- 4 cups fresh peaches – peeled, pitted and chopped
- 4 jalapeno peppers, minced
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ¼ cup chopped fresh cilantro
- ¼ cup distilled white vinegar
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon grated lime zest
- 1 (49 gram) package light fruit pectin crystals
- 3 ¾ cups white sugar
Instructions
- Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
- Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
- Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
I made this and followed some of the others suggestion of not as much sugar. I only put in 1/4c of sugar and it’s still too sweet. It would be good over cream cheese or possibly with chips. Because of sweetness I would only give it 4 stars. I’ll make it next time without any sugar.
Added 1 green and 1 yellow bell pepper
I followed this recipe except that I omitted the pectin and cut the sugar in half after reading other reviews. I wanted it more on the vinegar side instead of sweet. I doubled the recipe and was able to can 6 pints. Loved the flavor. Can’t wait to try it on grilled chicken or pork.
Absolutely loved this recipe, I cut the sugar back 1 cup. This was a crowd pleaser.
In addition to a red pepper, I also added a yellow and an orange peppers to make the salsa more colorful and flavorful. I also doubled the peaches and other ingredients so I could get more salsa(I got 8 pint jars).
I don’t like to rate something that I have made changes to, but this one is the exception. I never would have had such good salsa if I didn’t start with this recipe. I made it just as the recipe called for up until the pectin and sugar. Then, because I didn’t want a thick jam like salsa I took other reviewers suggestions and cut the sugar to 2 cups and the pectin to 1/2 pkg. I have been making this for about 4 years now but this years batch was the best. Thanks for the recipe.
Excellent tasting except way too much cumin. Cut it back to one teaspoon, or maybe even a half.
I found Holly Jorgensen’s review very helpful. I also added 32 ounces of tomatoes and 4 oz tomato paste. I eliminated the pectin and sugar. I did add 1/4 cup brown sugar, salt, 1/2 t allspice and 4 drops of Franks Redhot.. I really love Newman’s Own peach salsa so added some of those ingredients. But! This was an excellent base recipe.
I really liked this salsa. I may try it with a little less sugar next time. However, it’s good as is! Canned peach salsa would make a great gift!
We made this last night, we only used the initial 1/4 cup of sugar and left out the pectin, we will definitely make this again, looking forward to trying it chilled, might be having it for breakfast haha
Made this for the first time tonight. Followed many comments and didn’t use the pectin or full amount of sugar. I only used 1/2 a cup for a double batch, and it was still really sweet. I liked it, but hubby would prefer less sweet, so next time I’ll leave out the sugar completely or add more vinegar. It was easy and has a great flavor, though. Can’t wait to try it on some meat. It’s delicious with chips, even hot! Take note that if you omit the sugar, you will drastically reduce the yield. I only got about 6 cups total (6 half-pint jars) and I doubled everything but the sugar.
I have made this both with the sugar and the pectin and without. I like it without because I like the kick that a salsa should have for my chips. Either way it has turned out great each time!
I made this salsa as directed, and wish I had read other reviews first. Definitely too sweet! I’ll try it next year with way less sugar and also skip the pectin.
Like many reviewers, I reduced the sugar. This is delicious salsa, and I love having it squirreled away for the winter!
Awesome on chicken and pork. Can’t wait to make more.
I made a hot low glycimic version by using 1 cup agave nector;I used ball low or no fruit pectin with 1/4 cup organic sugar mixed. I added alot more peppers and cilantro.
I got rave reviews by adding a 32 oz can of diced tomatoes and only used the 1/2 cup of sugar. Healthier and delicious. Everyone who tries it says it is the best they have ever had!
I added sugar to taste, my family likes a more spicy salsa. My first batch I made without pectin and thought was a little runny. My second batch I added 2 tablespoons of pectin which added a just a little viscosity and I thought this was perfect.
This is amazing salsa. Be sure to taste and adjust peach amouts if the cilantro and green chilies start to overwhelm the “salsa taste and color”. I made the inital batch as written, 2nd batch more peaches, 2+ tsp. lime zest. Great on fish or chicken or just straight onto chips!
Made this with my 11 year old daughter as our first try at canning with a Ball starter kit (3 x pint jars). While tasty, this recipe unfortunately fell short – literally – as it only produced 2-1/2 jars. I was afraid this might happen so I had already added a bit more on the peaches, onion, and red pepper, plus a 1/2 cup of frozen corn. Next time I will add an extra cup of peaches and add’l corn, pepper, etc. Also, I read about the sugar reduction suggestions so cut back to 1/2 cup of white sugar (on top of the initial 1/4 cup) then used 1 cup of brown sugar, and 2 Tbls of honey, plus dashes of cinnamon, ground cloves, and nutmeg. Calling it Maria’s Caribbean Peach Salsa (Maria is my 11 year old daughter).
Due to reading reviews I made sure to taste the salsa before adding the additional sugar, and sure enough it was plenty sweet on its own. Delicious! Will definitely be making this again and again…