I just can’t help preserving organic stone fruits when I find them on sale in late summer.
Peaches and cilantro are two of my favorite flavors. This is delicious served with cream cheese and salty crackers. It’s just as good as a glaze for chicken or pork – then again, there’s nothing wrong with scooping this up on a tortilla chip!
from: terri freeman in delray fl
adapted from: liana krissoff’s canning for a new generation
- peaches - 11-13 medium, ripe (should be 9 cups after pitting, peeling and dicing)
- fresh lime juice - ½ cup (about 3 - 5 limes)
- sweet onion - 1 cup, diced (about 1 medium)
- red bell pepper - ½ cup, diced
- serrano chiles - 3 minced, seeded (2 if you want moderate spice)
- granulated sugar - 5 tbsp
- kosher salt - 4 tsp
- cider vinegar - ¼ cup, 5% acidity
- crushed red pepper flakes - 2 tbsp
- chopped cilantro - ½ cup
- chopped mint - 2 tbsp
- Heat water for jar sterilization.
- Fill very large bowl with ice water.
- Add peaches to hot water for 1 minute.
- Quickly drop peaches into ice water to keep from cooking.
- Sterilize jars and prepare lids for water bath canning.
- Peel, pit and dice 9 cups of peaches.
- Put the peaches, lime juice, onion, bell pepper, serranos, sugar, salt, vinegar and crushed red pepper in a large pot.
- Bring to a boil on high heat, lower the heat and simmer, stirring frequently until the onion is tender and the peaches are soft and easy to smush against the pot (about 30 minutes).
- Remove from heat and stir in the cilantro and mint.
- Carefully ladle into sterilized jars.
- Process the jars in a water bath for 10 minutes.
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