Sweet and chunky with a bit of zing. A great salsa for chips, tacos, burritos, omelettes, etc! Yields 9-11 pints.
Ingredients
10-12 cups roma/paste tomatoes, diced or lightly pureed in food processor
4 cups sweet peppers, diced or lightly pureed in food processor
4 cups onions, diced or lightly pureed in food processor
½ - 1 cup (or less) jalapeños, minced
4 cloves garlic, minced
1 cup cider vinegar
1 tbsp. salt
1 cup cilantro (really, it's hard to measure cilantro, this is maybe a half bunch if you buy it at the store).
tomato paste to thicken (if needed) (anywhere from ¼ cup to 1 cup)
5-7 peaches, diced
Instructions
Bring the diced tomatoes to a simmer and cook for an hour. While the tomatoes are cooking dice the peppers and onions and add them to the pot, continuing to simmer.
Add the jalapeños, garlic, vinegar, and salt and continuing simmering until the salsa is reduced and thickened (time will vary depending on tomato variety’s water content). At this point you can add the tomato paste if you want it thicker.
Prepare 12 pint jars for canning (you will likely have some extra). Bring water bath kettle to a boil and heat lids and rings.
Add the diced peaches and cilantro to the salsa just before beginning the jar-filling process. Stir the peaches into the salsa and begin filling jars. Process in boiling water bath for 20 minutes. Remove jars to cool.
Recipe by The Local Kitchener at http://localkitchener.ca/2014/09/best-peach-salsa-recipe-canning/