Roasted Hatch Peach Salsa
Roasted hatch peach salsa gives you spicy-sweet flavor that goes will with chicken, fish, pork, or just chips. Preserve it so you have the taste of summer all year long. Makes 6 half pints.
Servings: 48 (2 tablespoons each)
Ingredients
- 4 cups diced tomatoes
- 4 cups diced peaches
- 1 cup diced white onion
- 1 cup diced roasted Hatch peppers
- 1/4 cup finely chopped cilantro
- 1/2 cup honey
- 1/4 cup balsamic vinegar or white wine vinegar
- 1/4 cup lemon juice
Instructions
- In a large saucepan or Dutch oven, combine tomatoes, peaches, peppers, and onions. Heat to a low boil over medium high, stirring occasionally.4 cups diced tomatoes, 4 cups diced peaches, 1 cup diced white onion, 1 cup diced roasted Hatch peppers
- Add remaining ingredients and stir well. Lower heat to medium and simmer until thickened to desired consistency. If the mixture is bubbling too much, reduce to medium-low.1/4 cup finely chopped cilantro, 1/2 cup honey, 1/4 cup balsamic vinegar, 1/4 cup lemon juice
- Ladle into jars and process in a water bath canner for 20 minutes, or put in freezer jars and let cool.
Notes
- Makes 6 8-ounce jars.
- If not preserving in a water bath, store in the refrigerator or freezer. If freezing, make sure to leave space in the container to allow for expansion.
