Slow Cooked Peach Salsa Recipes

SLOW-COOKED PEACH SALSA

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow 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.

PEACH SALSA II

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.

SLOW-COOKED SALSA

Steps:

• Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

PEACH SALSA SLOW COOKER PORK CHOPS

Steps:

• 1. Peel and slice apples and peaches. I cut them to about the size I would use to make pie.
• 2. In slow cooker, combine peach salsa, apple slices, pear slices, cinnamon and water. Stir until evenly mixed.
• 3. Trim fat from pork chops and cut into one inch strips.
• 4. Add pork chops to slow cooker.
• 5. Cook mixture for 4 hours on high.