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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A good salsa recipe-adjust jalapeños for your heat preference. Ingredients:
6 cups peeled pitted and chopped peaches |
1 1/2 cups chopped red onions |
1 red pepper, chopped |
4 -6 jalapenos, finely chopped |
1/2 cup finely chopped cilantro |
1/2 cup white vinegar |
2 teaspoons liquid honey |
2 garlic cloves, minced |
1 1/2 teaspoons cumin |
1/2 teaspoon cayenne pepper |
Directions:
1. In a large stainless steel or enamel pot combine all ingredients and bring to a boil.
2. Stir constantly to prevent scorching.
3. Boil gently for 5 minutes.
4. Ladle into clean hot jars leaving 1/4 inch head space.
5. Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
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