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–+ servings
Spicy Peach Salsa

Spicy Peach Salsa

*Recipe as written is for altitudes 0-1000 ft above sea level. Increase processing time for amount given for each altitude: For 1,001-3,000 ft: add 5 minutes. 3,001-6,000: add 10 minutes. 6,001-8,000: add 15 minutes. 8,001-10,000: add 20 minutes.
Author Amber Brady
Yields 8 half pint jars of salsa

Ingredients

  • 6 cups finely chopped pitted peeled peaches, (about 3 lb or 9 medium; mine took 12 medium peaches to get just over 6 cups)
  • 1 cup finely chopped seeded red bell pepper, (about 1 large; I got about 1 ½ cups from my pepper)
  • 1 cup finely chopped onion, (about 1 large; again I got about 1 ½ cups from my onion)
  • 3 Tbsp finely chopped garlic, (about 14 cloves)
  • 1 ¼ cups honey
  • ¾ cup cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp red pepper flakes
  • 2 tsp dry mustard
  • 2 tsp salt
  • 8 half pint (8 oz) glass preserving jars with lids and bands

Instructions

  • *Everything says, "finely chopped." If you want BBQ Sauce like the original recipe then finely chop the ingredients. If you want a chunky salsa, chop ingredients to a small/medium dice.
  • PREPARE boiling water canner (as in, fill up your big pot with water & start your burner.) Heat jars and lids in simmering water until ready for use. Do not boil. (I fill my jars ½ - ¾ full of water, put 4 [or however many you have space for in your canner] in the microwave & heat on high for 15-20 minutes. Stop the time if water starts to make a loud pop. Then they are hot enough. Leave the door shut until ready to fill them.) Set bands aside. (I just put my lids in a small saucepan on a small burner on the stove.)
  • COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes. (It boils down about ⅓ - ½ of the original mixture & gets a little darker & syrupy.)
  • LADLE hot sauce into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes