Monday, August 16, 2010

Peach salsa.

This makes a yummy salsa for pork, fish or chicken. It's not really the kind you eat with chips.

10 ripe tomatoes, chopped
3 onions, finely chopped
2 lg/3 sm fresh peaches - peeled, pitted and
2 pears - peeled, cored and chopped
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
Jalapenos, seeded and ribs removed, chopped (2-4 depending on their heat and your preferences)
1 cup white sugar
1/2 cup distilled white vinegar
1 tablespoon salt
2 tablespoons pickling spice, wrapped in cheesecloth

1. In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, peppers, sugar, vinegar and salt. Reduce heat. Place the pickling spice into the mixture. Stirring frequently, simmer 1 1/2 hours, or until volume is reduced by half.
2. Discard spice bag. Transfer the mixture to sterile containers. Store in the refrigerator until use.

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