Makes about 1 1/2 quarts of Fresh Salsa.
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 (optional)
1/2 tsp. Fresh Chile Pepper (optional)
1/2 cup Apple Cider Vinegar
1 Tbl. Lime Juice
1/2 tsp pickling salt.
Wash, removed peels, 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.
Serving suggestion: Serve with Tortilla chips, or as a side garnish for Chicken or Pork or in burritos or tacos, layered nachos or taco salad.
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. For extra flavor, roast the peppers.
Refer to my link for instruction on peeling Peaches:
http://justfowlingaround.weebly.com/recipes-for-self-reliance/preparing-peaches
Refer to my link for canning the Peach Salsa:
Refer to my link for making Chicken Nachos:
http://justfowlingaround.weebly.com/from-the-pantry/jfachicken-nachos
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