Peach Habanero Salsa – the sweetness mixed with the heat is irresistible!
With May finally here, it is time to celebrate! Not only has the weather changed, but things are starting to take shape at the farm. We have been working hard to catch up from the ever lasting winter and now we can step back and enjoy it (just for a few minutes though – there is more work to be done).
In honor of Cinco de Mayo, I am sharing a twist on the traditional salsa recipe. With peaches ripening in the south, it is a perfect time to try something new as you celebrate with your family and friends. You can’t beat the sweet taste of the peaches mixed with that unexpected kick of the habanero peppers. It’s just enough heat so you know it is there. Of course….if you are feeling dangerous – add more peppers or keep the seeds. Just be sure to have enough cold beverages on hand!
Peach Habanero Salsa Recipe
Ingredients
1 c white vinegar
12 c chopped pitted peeled peaches
2 1/2 c chopped red onion
2 habanero peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 c loosely packed finely chopped fresh cilantro
1/4 cup honey (or substitute agave nectar or white sugar)
2 cloves of minced garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Instructions:
In a nonreactive pot add vinegar. Chop peaches and add to vinegar to prevent browning. Add remaining ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened – about 10 minutes. Remove from heat. If you do not plan to can this recipe, let cool and serve. Prepare canner, jars and lids. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot salsa.
If canning: Prepare canner, jars and lids. Process in water bath canner 15 minutes. Will make approximately 8 pint jars.
Enjoy!
Mary and Jim
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Peach Habanero Salsa
Ingredients
- 1 c white vinegar
- 12 c chopped pitted peeled peaches
- 2 1/2 c chopped red onion
- 2 habanero peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 1 c loosely packed finely chopped fresh cilantro
- 1/4 cup honey, or substitute agave nectar or white sugar
- 2 cloves of minced garlic
- 1 Tbsp ground cumin
- 1 tsp cayenne pepper
Instructions
- Cut up ingredients and add them to the vinegar and peaches.
- Cut up ingredients and add them to the vinegar and peaches.
- In a nonreactive pot add vinegar. Chop peaches and add to vinegar to prevent browning.
- Add remaining ingredients. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and boil gently, stirring frequently, until slightly thickened - about 10 minutes. Remove from heat.
- If you do not plan to can this recipe, let cool and serve.
Notes
If canning: Prepare canner, jars and lids. Process in water bath canner 15 minutes. Will make approximately 8 pint jars.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g