Golden Peach Salsa

Pickles and Preserves Recipes

Yield: 3 pints

In this recipe for Golden Peach Salsa, adapted from the Blue Ball Book (31st ed.), Amy substituted 2 cups peaches for 2 cups tomatoes and used some Hillbilly Golden Boy and Yellow Perfection tomatoes instead of red fruits. The result was a "glorious golden salsa."

• 2 cups peeled, cored, and chopped tomatoes
• 2 cups peeled, pitted, and chopped peaches
• 2 cups seeded and chopped green bell pepper
• 1 cup seeded and chopped chili or jalapeno pepper
• 3/4 cup chopped onion
• 1-1/2 teaspoons salt
• 2 cloves garlic, minced
• 1-1/2 cups apple cider vinegar

Combine the tomatoes, peaches, bell pepper, hot pepper, onion, salt, garlic, and vinegar in a large saucepot. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Pour into hot, sterilized jars, leaving a 1/4-inch headspace. Adjust the caps and process in a boiling-water bath for 30 minutes.

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