PEPPY PEACH SALSA
Garden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better. -Jennifer Abbott, Moraga, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.
PEPPY SALSA
Categories Tomato
Number Of Ingredients 14
Steps:
- Wearing rubber gloves, seed, core and finely chop jalape?eppers to make 1 cup (250 mL). In large heavy nonaluminum pot, combine jalapen?tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour. Add coriander; simmer, stirring occasionally, for 5 minutes. Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil jars in boiling water canner for 20 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Refrigerate after opening.
PEPPY SALSA...YOU CHOOSE THE HEAT!
This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.
Provided by Leslie
Categories Sauces
Time 2h15m
Yield 4 jars
Number Of Ingredients 15
Steps:
- In a large pot mix all ingredients well and simmer for one and a half hours.
- Stir occasionally and reduce to consistency of your liking.
- Place in sterilized jars.
- Wipe the rim of the jars with a very clean damp cloth.
- Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
- Yield is a wild guess, depending on jar size.
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
PRESSURE COOKER PEACH SALSA
Fresh peaches and tomatoes make my salsa a hands-down winner over store versions. As a treat, I give my co-workers several jars throughout the year. -Peggi Stahnke, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 23m
Yield 11 cups.
Number Of Ingredients 9
Steps:
- In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in 2 cups peaches. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer's directions., Stir tomato paste and remaining peaches into pressure cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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