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."
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.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.