Time 15m Yield 16 Number Of Ingredients 6 Steps:
In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.
Time 1h35m Yield 28 Number Of Ingredients 13 Steps:
Sterilize jars and lids. In a large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes. Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Time 15m Yield 16 servings (1/4 cup each). Number Of Ingredients 10 Steps:
Place first five ingredients in a food processor; pulse until peaches are coarsely chopped. Add chilies, vinegar, lime juice and pepper; pulse just until blended., Remove to a bowl; refrigerate, covered, until serving. Serve with chips.
Time 1h15m Yield 3 quarts, 96 serving(s) Number Of Ingredients 12 Steps:
Mix all together and bring to a slow boil for 10 minute. Seal in jars and cook in hot water bath for 10 minute. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields 3-6 quarts or pints.
Time 3h20m Yield 11 cups. Number Of Ingredients 9 Steps:
In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
Time 1h20m Yield 6 Number Of Ingredients 8 Steps:
Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.
Time 1h15m Yield 8 pints, 8 serving(s) Number Of Ingredients 13 Steps:
Mix all together and bring to a slow boil for 10 minutes. Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Time 1h Yield 14 pints Number Of Ingredients 18 Steps:
Mix all ingredients in a large pot- cook until desired thickness and onions have lost some of their color and become slightly translucent. I also took a potato masher and slightly mashed the salsa to keep it chunky yet add some smoothness to it as well. Ladle into jars and viola – peach salsa bliss (let stand for 15 min, place lids on and put into refrigerator). Keep refrigerated after opening.
Time 10m Number Of Ingredients 7 Steps:
Peel and dice the peaches. Prepare all other ingredients. Toss to combine, making sure lime juice is distributed evenly. If your peaches are particularly juicy, you can toss them with one tablespoon sugar and the lime juice and let them sit while preparing the rest of the ingredients. The sugar helps release the juice, and the lime prevents untimely browning of the fruit. Before you toss them in with everything else, just strain the liquid. Serve immediately with chips, or however, you plan to enjoy it. Leftovers can be stored covered in the fridge for two days, or until the peaches turn brown and soft.
More about “wonderful salsa with peaches recipes”
Time 45m Yield 5 pints Number Of Ingredients 10 Steps:
In a large stainless steel or enamel pot combine all ingredients and bring to a boil. Stir constantly to prevent scorching. Boil gently for 5 minutes. This is where I add the sugar and taste for preference. Ladle into clean hot jars leaving 1/4 inch head space. Process in a water bath canner for 10 minutes at altitudes up to 1000 feet.
