EASY PEACH SALSA
This cooked peach salsa makes a great dip for tortilla chips or a topping for your favorite grilled meat.
Provided by clyrehc
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 13.5 g, Fat 3.6 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 8.5 mg, Sugar 9.5 g
FRESH PEACH SALSA
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It's also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. -Shawna Laufer, Ft. Myers, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 10
Steps:
- Place first five ingredients in a food processor; pulse until peaches are coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended., Remove to a bowl; refrigerate, covered, until serving. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 45m
Yield 8 1/2 pints
Number Of Ingredients 11
Steps:
- Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
- Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
- Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- Adjust seasonings to taste.
- Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top for headspace.
- Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Re-adjust the headspace to 1/4 inch.
- Wipe jar rim to remove any stickiness.
- Center lid on top of jar; apply screw band just until finger tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
- Remove jars and place on a towel, then cover with another towel to cool slowly.
- Jars are sealed when the lids pop and are curved down, (concave).
- Label jars and store in a cool, dark place.
- NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
PEACH SALSA II
Make the most of peach season with a few jars of this sweet peach salsa.
Provided by LORISNOW
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 1h35m
Yield 28
Number Of Ingredients 13
Steps:
- Sterilize jars and lids.
- In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
- Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 30.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 4.9 mg, Sugar 28.2 g
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