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Golden Tomato and Peach Salsa
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
845 minutes
This zesty salsa is a perfect blend of golden tomatoes, chiles, onion, and fresh peaches, making it a versatile and delicious addition to any meal or snack. It also makes a delightful homemade gift.
Ingredients:
  • 10 cups chopped yellow tomatoes, any discolored skins removed
  • 1 large sweet onion, minced
  • 0.5 cup minced roasted chiles, seeds and skins removed
  • 0.5 cup white wine vinegar
  • 1 tablespoon canning salt
  • 1 tablespoon ground cumin
  • 3 teaspoons fresh fruit preserver
  • 4 cups peeled, pitted, and chopped peaches
  • 0.5 cup chopped fresh cilantro
Instructions:
  • In a large stockpot, mix together tomatoes, onion, sugar, chiles, vinegar, canning salt, cumin, and fruit preserver. Gently fold in peaches at the end to prevent discoloration. Cook salsa over high heat, boiling for 30 minutes.
  • Inspect 8 pint jars for cracks and rings for rust, discarding any defective ones. Submerge them in simmering water until salsa is ready. Wash new lids and rings in warm soapy water.
  • Take the salsa off the heat. Allow it to cool for around 10 minutes. Strain the salsa through a fine-mesh strainer into a separate bowl or pot, adding just enough liquid to cover. Mix in the cilantro.
  • Fill hot, sterilized jars with salsa, leaving 1/2 inch of space at the top. Use a clean knife or thin spatula to release any air bubbles. Wipe rims using a moist paper towel to clean any residue. Securely seal jars with lids and screw rings.
  • - Prepare a large stockpot by positioning a rack at the bottom and filling it halfway with water. - Bring the water to a boil and carefully lower jars into the pot, making sure they are 2 inches apart, using a holder. - Add more boiling water to the pot until the jars are covered by at least 1 inch. - Cover the pot, bring it to a rolling boil, and process for 30 minutes.
  • After removing the jars from the stockpot, allow them to cool for 12 to 24 hours, ensuring they are spaced a few inches apart. Check each lid by pressing the center to ensure it is secure. Once cooled, remove the rings, and store the jars in a cool, dark place.

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