Oh my, this salsa is so good, you have to try it, it is even better than I anticipated it would be. It is basically just substituting peaches for tomatoes, which add a light sweetness to the salsa. The vinegar is in the recipe so that the salsa can be canned using the water bath method. I found the recipe and directions for canning here. I made and canned this salsa Thursday of last week, but haven't had time to write about it until now. We were gone over the weekend again, it was fun, but being gone over the weekend really puts me in a time pinch for the week, trying to keep up with the garden, housework and preserving while working full time.
The sweet bell peppers, jalapenos and onions in the recipe I was able to gather from my garden. This has been a good year for peppers for us, we have had hot humid weather and our peppers are larger and ready for picking earlier than they have been other years.
I had enough peaches left over from canning to make 3 batches of peach salsa. The first batch I added the honey as the recipe called for, the next batch I made was a double batch and I left the honey out, it was sweet enough for me without the honey. I only had one red bell pepper, the other two were green, so the first batch was prettier, but the taste will be the same.
I think this salsa will be very good with chicken or fish, and of course, just right out of the jar with chips. This winter we will have the taste of summer in these beautiful jars.
This post is listed on Two for Tuesday.