2 cups peeled, chopped peaches
2 cups peeled, chopped pears
1 red pepper, finely chopped
1 cup chopped red onion
3-4 jalapeno peppers, chopped (seeding optional)
1/2 cup finely chopped fresh cilantro
Grated peel and juice of 1 lemon
1/4 cup white balsamic vinegar
1 Tbsp.finely chopped mint
1/2 cup liquid honey
Wash, seed and coasely chop tomatoes, drain off excess liquid; measure 4 cups. Blanch, peel, pit/core and chop peaches and pears; measure two cups each. In a large stainless steel saucepan, combine tomatoes, peaches, pears, red pepper, onion, jalapenos. Bring to a boil. Add cilantro, lemon peel and juice, balsamic vinegar, mint and honey. Boil gently for 5 minutes.
Ladle hot salsa into jar to within 1/2 inch of top rim. Using a nonmetallic utensil, remove airbubbles. Wipe jar removing any stickiness. Centre snap lid on jar and apply screw band securely and firmly until fingertip tight. Place jar in canner.
Cover canner; bring water to a boil. Boil filled jars 250ml - 15 minutes, 500ml - 20 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screw bands. After cooling check jar seals. Label jars and store in a cool dark place.
Gloves on to chop and seed the jalapenos.
Tomatoes, peaches, pears, red onion and red pepper in the pot ready to cook.
A closer look.
Cilantro added.
Ready for eating. Delicious, sweet flavour.
Remember no double dipping!
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