Texas peaches are blended with tomatoes, Hungarian wax peppers, yellow jalapenos, and spices in this exceptional salsa.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 12 hrs |
| Total Time: | 14 hrs 20 mins |
| Servings: | 112 |
| Yield: | 7 pints |
Ingredients
- 8 cups tomatoes, chopped
- 6 yellow jalapenos, chopped
- 5 Hungarian wax peppers, chopped and seeded
- 4 fresh peaches – peeled, pitted, and chopped
- ⅓ large white onion, chopped
- 3 cups white vinegar
- 6 tablespoons chopped fresh oregano leaves
- 4 tablespoons chopped fresh cilantro leaves
- 4 tablespoons ground cumin
- 2 tablespoons white sugar
- 1 ½ teaspoons salt
Instructions
- Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
- Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
- Meanwhile, inspect 7 pint-sized 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.
- Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw 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 the 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 35 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.
- You need a meatier tomato for this recipe, not dewdrops, Romas, or cherry tomatoes. Green jalapenos can be used if you can’t find yellow (I like the color variation with the yellow jalapenos). I prefer cling peaches as they are easier to pit, but all peaches are great.
- You should hear, either right away or a little later on, a pop from the jars. That means that the jar has sealed properly. Check the seal and when you push down on the top of the lid you should feel a hard lid with no popping sound. If you hear a popping sound the jar has not sealed.
- Any unsealed salsa should be refrigerated and consumed in a week. The rest of the salsa should be stored and refrigerated upon opening.