Happy Friday! I hope everyone has had a great week, and is looking forward to the weekend!
In continuing my love affair for peaches, this is my recipe for peach apple salsa. I love fruity salsas! My husband also loves this salsa – he doesn’t like things really spicy, so this is the perfect salsa for him. It has a little kick to it, but is the perfect accompaniment to a variety of dishes!! (PS the same day I made this I made a spicier raspberry salsa for me
I first made this salsa 2 years ago, and we are just using up the jars I canned back then, so I decided to make some more! When I made it last time, I put in 3 3/4 cups brown sugar. This time, I decided to see if I could reduce the sugar – and I did – I reduced it down to 2 cups. It is my ongoing mission to see how much I can reduce the sugar in my recipes, and still have it taste good! Use your taste as a guide (before you can it!), to decide if you need more sugar or not. I also use sucanat instead of brown sugar, but you could even use plain white sugar.
One more note: this recipe used pickling spice – however, most pickling spices you buy in the store have cinnamon in them, and my hubby is allergic to cinnamon!! So, I just make my own. This lasts forever, and really is very simple to make!
Homemade Pickling Spice
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2 tbsp black peppercorns
2 tbsp mustard seeds
2 tbsp coriander seeds
2 tbsp red pepper flakes
2 tbsp allspice berries
1 tbsp ground mace
24 bay leaves, crumbled
2 tbsp whole cloves
1 tbsp ground ginger
Combine all ingredients in a jar with a tight fitting lid. Store in a cool dark place.
This will make more than you need for this recipe, but will keep a long time. I also used it a couple St. Patricks Day’s ago when I made my own corned beef!
Peach Apple Salsa
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Adapted from the Ball Blue Book
3 pounds roma tomatoes, peeled and chopped
2 large onions, diced
2 large green bell peppers, chopped
4 1/2 pounds peaches, peeled and chopped
2 large Granny Smith apples, peeled and chopped
4 tbsp pickling spice
1 tbsp canning salt
2 tsp crushed red pepper flakes
2 cups sugar (or brown sugar)
2 1/4 cups cider vinegar
Prepare canning jars for water bath canning.
Bring a medium pot to boil with water for peeling the tomatoes and peaches. Prepare a medium bowl with ice water, and another one with a lemon juice/water mixture to keep the fruit from browning.
Peel the apple and dice. Am I the only one that plays games to see how long you can get the apple skin to be before it breaks when you are peeling it?
Place in the lemon juice/water mixture. I did about 1 cup lemon juice and about 3 cups water.
Peel the peaches by cutting an “x” on the bottom and placing in boiling water for about 2-3 minutes. Remove from the hot water to the ice water. Let cool a little bit, and then remove the peach skin, and dice. Place the peaches in the lemon water for a few minutes, then move to a large pot.
Dice the onion and green peppers, and place all the fruit and veggies in the large pot.
I just tied it with some kitchen string. Bury it in the middle of the fruit and vegetables.
Add in the salt, red pepper flakes, sugar and vinegar. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Fill jars, attach the 2 part lids, and process in a water bath canner for 15 minutes, adjusting for your altitude.
I love this salsa! It is chunky, fruity, and has a little kick to it. And we hopefully will have enough to last us for the next 2 years!