CookPal AI
Peach Salsa

Peach Salsa

Cost $15, save $20

Source: Recommended by CookPal

  • 45 Min
  • 28 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍑 4 cups fresh peaches - peeled, pitted and chopped
    • 4 jalapeno peppers, minced
    • 🧅 ½ cup chopped onion
    • ½ cup chopped red bell pepper
    • ¼ cup chopped fresh cilantro
    • ¼ cup distilled white vinegar
    • 🧄 3 cloves garlic, minced
    • 1 ½ teaspoons ground cumin
    • 🍋 1 teaspoon grated lime zest
    • 1 (49 gram) package light fruit pectin crystals
    • 🧂 3 ¾ cups white sugar

  • Canning Supplies

    • Canning jars

STEPS

1

Inspect canning jars for cracks and rings for rust, discarding defective ones. Immerse in simmering water until salsa is ready. Wash lids and rings in warm soapy water.

2

Combine peaches, jalapeno, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture. Bring to a boil, add remaining 3 1/2 cups sugar, and boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.

3

Pack salsa into hot, sterilized jars, filling to 1/4 inch from the top. Remove air bubbles by running a knife or spatula along the inside of the jars. Wipe rims clean, top with lids, and screw rings on tightly.

4

Place jars on a rack in a large stockpot filled halfway with water. Boil jars for 15 minutes with at least 1 inch of water covering the tops.

5

Remove jars, let rest for 12 to 24 hours. Check that lids do not move. Store in a cool, dark area.

NUTRIENTS

Per 1 serving

🔥

118

Calories

  • 0
    Protein
  • 30
    Carbs
  • 0
    Fats

💡 Ensure peaches are at peak ripeness for the best flavor.Handle jalapeños with gloves to avoid skin irritation.Store canned jars in a cool, dark space to maximize shelf life.Allow the finished jars to cool completely before checking the lids for a proper seal.