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Golden Peach Salsa

by

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."

Ingredients:

  • 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

Instructions:

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.

Updated Monday, March 24th, 2003
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One Response to Golden Peach Salsa

  1. Anonymous September 18, 2006 at 9:26 pm #

    This salsa has a wonderful flavor that blended well with roasted chicken breasts. I look forward to using this salsa with pork dishes. I made it using a yellow tomato named Elberta which looked like a peach. I also used 1 cup of golden bell pepper with 1 cup of green bell pepper. I will make more next year.

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