Ingredients
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8 cups tomatoes, chopped
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6 yellow jalapenos, chopped
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5 Hungarian wax peppers, chopped and seeded
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4 fresh peaches - peeled, pitted, and chopped
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⅓ large white onion, chopped
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3 cups white vinegar
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6 tablespoons chopped fresh oregano leaves
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4 tablespoons chopped fresh cilantro leaves
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4 tablespoons ground cumin
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2 tablespoons white sugar
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1 ½ teaspoons salt
Directions
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Bring a large pot of water to boil. Place tomatoes in the boiling water and boil for 5 minutes. Transfer tomatoes to a pot of cold water. Drain, peel, core, and chop cooled tomatoes.
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Combine tomatoes with their juices, jalapenos, wax peppers, peaches, onion, vinegar, oregano, cilantro, cumin, sugar, and salt in a large pot. Bring to a rolling boil; reduce heat and let simmer for 20 minutes, breaking up some of the tomato chunks to create more juice using an immersion blender halfway through cooking time.
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Meanwhile, inspect 7 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
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Pack salsa into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Cook's Notes:
You need a meatier tomato for this recipe, not dewdrops, Romas, or cherry tomatoes. Green jalapenos can be used if you can't find yellow (I like the color variation with the yellow jalapenos). I prefer cling peaches as they are easier to pit, but all peaches are great.
You should hear, either right away or a little later on, a pop from the jars. That means that the jar has sealed properly. Check the seal and when you push down on the top of the lid you should feel a hard lid with no popping sound. If you hear a popping sound the jar has not sealed.
Any unsealed salsa should be refrigerated and consumed in a week. The rest of the salsa should be stored and refrigerated upon opening.
Nutrition Facts (per serving)
| 6 | Calories |
| 0g | Fat |
| 1g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 112 | |
| Calories 6 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 32mg | 1% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 0g | 0% |
| Vitamin C 5mg | 5% |
| Calcium 5mg | 0% |
| Iron 0mg | 1% |
| Potassium 41mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
