| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 gallons |
Ingredients
- 12 cloves garlic
- 6 red onions
- 6 jalapenos
- 6 red bell peppers
- 3 teaspoons chili powder
- 3 teaspoons kosher salt
- 3 teaspoons freshly ground black pepper
- 12 limes
- Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed)
- 12 cups fresh cilantro, chopped
Instructions
- Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
- Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.
Reviews
I adore peaches but absolutely despise cilantro ( I have actually read that this is a genetic thing—whatever it is, there are very few things I don’t like but this is definitely one of them)! What is a good substitute? I usually just use parsley for color if nothing else!
Wonderful
I assume this recipe can be hot packed canned? If yes, how long do they need to process? Thanks!
Great salsa for the chip station! We made both salsas from this episode of her show and this was definitely a winner. People could not get enough. It is going in my Recipe Box.