Peaches and Peppers: Three Ways

This past weekend I finally made it to our local farmer’s market.  The four year-old wasn’t hard to convince to ride along, her knows there are fresh donuts at the end of the trip.  I was pleasantly surprised there was no line!  Peaches is what I was after, though I could not pass up the pitted frozen cherries either, oh and some cheese.  I have to bring limited funds when I go or I end up buying way too much.

I knew I wanted to try out some peach recipes to preserve.  Salsa was the obvious choice given the tomatoes, onions, and peppers I already had on hand.

Spicy Peach Salsa
Recipe Type: Salsa
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 3 pounds peaches, diced
  • 1 cup cider vinegar
  • 1 cup brown sugar, lightly packed
  • 1 tablespoon taco seasoning
  • 1 tablespoon salt
  • 1 pound tomatoes, cored, seeded, and diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 1 red onion, diced
  • 1/4 cup minced fresh cilantro
  1. Pour vinegar in a large nonreactive pot. Add in peaches and you dice them to prevent browning.
  2. Add remaining ingredients (except cilantro) into peaches and bring to a boil.
  3. Reduce the heat and simmer until thickened, about 15 minutes.
  4. Remove from heat.
  5. Stir in cilantro.
  6. Ladle the salsa into clean, hot half-pint canning jars, leaving 1/2 inch headspace. Release trapped air.
  7. Wipe the rims clean, center lids on the jars and screw on jar bands.
  8. Using the boiling-water method, process for 15 minutes.
  9. Turn off heat, remove pot lid, and let jars rest in the water for 5 minutes.
  10. Remove jars and set aside for 24 hours.
  11. Check seals, then store in a cool, dark place for up to 1 year.

Makes 2 pints

Recipe adapted from Put ’em Up!

This is sure to inject some sunshine into a cold winter day.  I made a fresh version too so we could enjoy now on a beautiful summer day.  I used the same recipe above and omitted the vinegar and sugar and skipped the cooking and canning.  Yummy stuff, great on fish or just as a salsa for chips.

After both of those salsas I still had a few peaches and of course lotsa peppers.  After pursuing my cookbooks and the Interwebs I decided on a jam.  The recipe ended up being a hybrid of a few different recipes.  Turned out deliciously spicy and was just what my boring turkey roll-up lunch needed.  I processed 6 4-oz canning jars and set aside some in the fridge to have on grilled pork chops later in the week.  This would make a great appetizer too mixed with cream cheese and served with crackers.

I have been sporadically cooking and more often just throwing together what I have in the fridge and freezer.  We are back to school this week and should be back to a regular routine, in and out of the kitchen.

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