Spicy Sweet Peach Salsa Recipes

SPICY SWEET PEACH SALSA

Spicy Sweet Peach Salsa image

This is an awesome sweet hot salsa. It's a canning recipe not a fresh mix so with this one, you can have Peach salsa all year round :-) I've changed the recipe some deleting the celery as I don't like it (but to keep the necessary proportions of acids the same for safe canning, I subbed 1 3/4 extra cups green pepper and a 1/4 cup hot pepper. I used jalapeno but you could use your favorite) & adding two extra peaches; This salsa is wonderful w/ grilled chicken or fish or just as a go along to chips.Be prepared;with the jalapenos it DOES have a bite.

Provided by JanetB-KY

Categories Sauces

Time 2h30m

Yield 8 1/2 pint jars

Number Of Ingredients 9

Ingredients

3 lbs ripe tomatoes, peeled then chopped (about 7 medium)
2 cups celery, sliced (again I delete that & sub extra green peppers & hot peppers)
2 cups onions, chopped
2 green peppers, seeded and chopped (1 1/2 cups)
5 fresh peaches, peeled then chopped
1 cup sugar
1 cup white vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons pickling spices, in cheesecloth

Steps:

Pour boiling water over tomatoes; leave for one minute.
Drain and cover with cold water.
Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
Drain water and immediately cover with cold water.
Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
Boil slowly, stirring often, until thickened, about two hours.
Remove spice bag and discard.
Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
Process in boiling water bath for ten minutes; cool and store.

Nutrition Facts : Calories 184.7, Fat 0.7, SaturatedFat 0.1, Sodium 441.4, Carbohydrate 44, Fiber 4.7, Sugar 37.9, Protein 3

DELICIOUS SWEET AND SPICY PEACH SALSA PORK CHOPS

Delicious Sweet and Spicy Peach Salsa Pork Chops image

these are amazing! tender, juicy, and delicious.I combined a few different recipes based on what sounded good and what I had on hand. I think it turned out perfect. Feel free to adjust the recipe to fit your tastes and let me know how things turn out.

Provided by jenasanc

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 medium pork chops (*I used a family pack of breakfast-cut pork chops, but any cut will work)
olive oil
garlic
salt
pepper
1/4 cup green onion
1/2 cup salsa
1 (10 ounce) can diced tomatoes
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon peach jam
1 fresh peach, peeled and diced (if available)

Steps:

preheat oven to 350.
heat lightly oiled skillet.
brown chops on both sides.
transfer chops to a baking dish.
add more oil to the skillet.
cook garlic and onions until tender.
add salsa, tomatoes, salt, pepper, cumin, oregano, jam, and fresh peach pieces and heat through.
pour salsa mixture over chops and cover baking dish with aluminum foil.
bake in oven for about 50 minutes or until chops are tender.

Nutrition Facts : Calories 271.6, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 355.2, Carbohydrate 11.2, Fiber 1.8, Sugar 7.4, Protein 24

SWEET & HOT PEACH SALSA

Sweet & Hot Peach Salsa image

We had an overabundance of peaches this year so I tried a couple of different salsa recipes and came up with my own version....posting for safe keeping. My peaches were sweet and very ripe, so depending on your ingredients, taste this as you go and modify it for heat and sweetness. I started out adding 1/4 cup sugar at a time until it was what I liked. Same with jalapenos. Adjust to your personal taste. After figuring out that we liked salsa sweet and hot, we have four batches and worried how we are going to make it this winter!

Provided by flightnurse

Categories Low Protein

Time 45m

Yield 5 pints

Number Of Ingredients 10

Ingredients

6 cups peeled pitted and chopped peaches
1 1/2 cups chopped sweet onions
5 medium jalapenos, finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
3/4 cup sugar
2 garlic cloves, minced
1 1/2 teaspoons cumin
1/2 teaspoon cayenne pepper
1/2 tablespoon salt

Steps:

In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
Stir constantly to prevent scorching.
Boil gently for 5 minutes. This is where I add the sugar and taste for preference.
Ladle into clean hot jars leaving 1/4 inch head space.
Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 230.1, Fat 0.8, SaturatedFat 0.1, Sodium 702.5, Carbohydrate 56.2, Fiber 4.3, Sugar 49.8, Protein 2.7

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