Monday, August 22, 2016

Salsa Time... Peach and Corn Salsa



Peach and Corn Salsa
Found on puttinupwitherin

Yield: 3 pints

Ingredients


* 6 ears of corn (de-eared)

* 3 peaches (yellow or white)

* 1 cup tomatoes (diced)

* 1 green pepper (diced)

* 1 red pepper (diced)

* 2 jalapeño peppers (de-seeded and diced)

* 1 onion (diced)

* 1-1/2 tsp ground cumin

* 2 Tbsp kosher salt

* 1 tsp whole coriander seed

* 1 tsp ground mustard

* 1 tsp cayenne pepper

* 1/2 cup water

* 1 cup white vinegar

Instructions

1. Combine all ingredients in a large non-ionized pot. Bring mixture to a boil, lower heat and cook for 10 minutes.

2. Ladle salsa into hot, sterilized pint jars leaving approx. 1/2 inch headspace. Remove air bubbles by running a knife around the edges of each jar.

3. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 15 minutes. Remove from heat, let jars sit in the canner for an additional 5 minutes (to prevent siphoning). Remove jars from canner, let set on a folded towel on the countertop for 12-24 hours.

4. Store in a cool dry place for up to 1 year.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }