So. As Canapalooza 2013 continues, I bring you this year’s recipe for Tomato Peach Salsa. I’ve upped the chili content considerable – from a couple of jalapeno peppers and pinch of cayenne to, well, more than that. There’s a whole, dried chili de arbol in each jar, plus the addition of dried chili flakes to the mix. Hopefully this year my salsa will actually have some heat to it. O.O
Anyway. Here’s the recipe:
Tomato Peach Salsa 2013
4 jalapeno peppers
6 C tomatoes, diced and drained (in my case: 6 large jaune flame tomatoes + 11 small romas)
2 C diced peaches (~4 large peaches)
1 cooking onion, diced
6 large cloves garlic, roughly chopped
¾ C fresh cilantro, chopped (I just used scissors)
½ C white wine vinegar
1½ tbsp sugar
2 tsp salt
2 tsp dried chili flakes
¼ tsp each: cayenne pepper & ground coriander seed
6-7 dried Chilies de Arbol (one for each 1C jar – NOT Optional, unless you want VERY bland salsa)
Blanch the peaches and tomatoes in order to get their skin off easily
Remove peach- and tomato-skins
Dice peaches and tomatoes until you have enough
Dice the onion and the jalapeno peppers (take out the seeds)
Put everything into a big pot on the stove
Mince the garlic and the fresh cilantro and add them, plus the salt, sugar, vinegar, and cayenne
Boil the hell out of it (carefully – this will burn to the bottom really easily – woops) until it is thick and most of the liquid has evaporated
Sterilize your jars (and lids and rings) in a steam bath, then put one dried chili PLUS half a teaspoon of white wine vinegar into each jar (the vinegar helps to prevent botulism).
Pour the salsa into the sterilized jars
Cap and process in a boiling-water/steam bath for about 10 minutes
Allow to cool (you’ll hear the lids go *plunk* as they seal).
And that’s this year’s tomato-peach salsa.
Makes 5½ C salsa.
I would start with 10-12 jaune flames (depending on size) and 15 small romas, I think, if I wanted to bring this up to 8C.
I have to say, I’m surprised at how red it was, given that there were a LOT more orange tomatoes than red ones in the mix.
 NOTE: If you save the cores and skins of your tomatoes, you can use them later to make sauce. See this post for details. You can save the peach skins to add to peach butter in the same way.
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