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LOCATION: Recipes >> Preserving >> Salsa 24

Print this Recipe    Salsa 24

Peachy Salsa

24-30 ripe peaches, peeled and chopped
12-16 Italian tomatoes, peeled and chopped
3 cups chopped vidalia onions
8-10 Anaheim chili peppers, charred, peeled, and chopped
4 jalapeno peppers, charred, peeled, and chopped or more
1 bunch cilantro, chopped
6 cups white vinegar
salt to taste

Peel, chop, and combine everything in a stainless steel pot. Bring
to a boil, then simmer for 10 to 15 minutes. Fill pint jars to
within 1/4 inch of top.

Wipe rims and seal. Process in boiling water bath for 30 minutes.
Makes about 13 pints.

Note: If you want it even chunkier, you may add 2 cups each of
green and red bell peppers. It makes it a pretty color combo.

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