Peaches, peaches everywhere ...
Imagine my surprise to find a 1/2 bushel box of peaches sitting on the picnic table out back. Firm, juicy and ripe and all the way from Maryland. Farmer Paul's fishing buddy Joe dropped them off -- my guess? A peace offering for sweeping said Farmer Paul off to the river for two days.
Good plan, pal, because those peaches kept me busy and happy all day. Can't wait to try this salsa on tomorrow's grilled mahi!
SWEET HEAT PEACH PEPPER SALSA
9 large ripe but firm peaches - peeled and diced
1/2 cup white onion - fine grated
3 hot peppers - chopped (I used Portugal peppers, a hot orange pepper but jalapeno work nicely)
1 sweet red pepper - chopped
1/2 cup chopped fresh cilantro - loosely packed
1/2 cup white vinegar
1 tablespoon honey
2 cloves garlic - grated
1 teaspoon cumin
1/4 teaspoon cayenne
Put all ingredients in a large saucepan. Bring to a boil. lower heat and simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 15 minutes. Check altitude directions for canning in your corner of the world. Makes four 8 ounce jars plus another 4-5 ounces to use right away. And it is one of few recipes that doubles up w/o losing anything.