Chicken Coop Chatter©
8 Large peaches (peel and pitted), cut in chunks
1 cup chopped sweet Walla Walla Onion
1/2 cup green Bell Pepper
2 Tsp. Parsley, Cilantro or Savory
1/2 tsp. Cumin
1/2 tsp. Fresh Serrano Pepper
1/2 tsp. Fresh Chile Pepper
1/2 cup Apple Cider Vinegar
1 Tsp. Lime Juice
1/2 tsp pickling salt.
Wash, cut, slice and dice all the fruit and vegetables. Heat water to boiling on the stove. Dip the peaches and tomatoes into the water for 30 seconds. Remove to cool, slip the peels off. Mix up the Vinegar, Lime juice, cumin and, salt. Pour in all remaining ingredients. Stir well. Refrigerate to chill and marinate. Serve with Tortilla chips, or as a side garnish for Chicken or Pork or in burritos or tacos and especially good served with my *Ham n Cheese Quesadilla* in the recipe files.
Makes about 1 1/2 quarts of Fresh Salsa.
NOTE: Adjust the pepper quantity, salt and Lime Juice to suit your taste. Though I made this as a fresh Salsa which will keep in the refrigerator for weeks, The same basic recipe works fine for a canned Peach Salsa. I used extra Peaches and did not cut them into small diced pieces, they are good sized chunks. I wanted to be able to taste the Peach flavor, but adjust to your own taste.
CAUTION: Use rubber gloves, when handling hot peppers. Remove the seeds for a milder heat.
CANNED CHUNKY PEACH SALSA
Chicken Coop Chatter©
8 Large peaches (peel and pitted), cut in chunks
1 cup chopped sweet Walla Walla Onion
1/2 cup green Bell Pepper
2 Tsp. Parsley, Cilantro, or Savory
1/2 tsp. Fresh Serrano Pepper
1/2 tsp. Fresh Chile Pepper
1/2 cup Apple Cider Vinegar
1/2 tsp. Cumin
1 Tsp. Lime Juice
1/2 tsp pickling salt.
Wash, cut, slice and dice all the fruit and vegetables. Heat water to boiling on the stove. Dip the peaches and tomatoes into the boiling water for 30 seconds. Remove to cool, slip the peels off. Mix up the Vinegar, Lime juice and salt in a 2 quart or larger kettle. Pour in all remaining ingredients. Stir well. Heat and cook down to a nice thick Salsa consistency. Ladle into hot, sterilized pint jars to 1/2 inch of the rim. With a knife, remove all air bubbles. Wipe the glass rim. Place hot lids on the jars and tighten the rings. Place in hot water bath, 15 minutes. Remove to a dry, clean towel on the counter to cool and seal.
NOTE: If you don't give the peels to your chickens, save the peach peels and cook down for Peach syrup. :)
(For other ideas on home preserving, click on the link below for the Ball Preserving book.)
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